Coconut Curried Butternut Squash and Red Lentil Soup
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Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 medium sized butternut squash (about 4 cups) cubed
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 1 15 oz. can fire roasted tomatoes
  • ¾ cup red lentils
  • 2 tsp. red curry paste
  • 4-6 cups low sodium vegetable broth
  • 6 oz full fat coconut milk + more for drizzling
  • ¼ tsp cumin
  • ½ tsp numeric
  • 2 tbsp olive or coconut oil
  • coarse salt
  • optional toppings: basil, chopped cashews, peanuts, chopped scallions, squirt of fresh lime juice
Instructions
  1. In a soup pot, heat oil on medium heat.
  2. Add in onions and saute for 3 min until they begin to soften.
  3. Add in curry paste, garlic and spices and saute for a min
  4. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes.
  5. Add in the tomatoes and lentils.
  6. Pour in enough broth to cover the vegetables.
  7. Bring the soup to a boil then simmer for about 30 minutes.
  8. Turn off the heat and stir in coconut milk.
  9. Carefully puree the soup in a blender (working in small batches) or use an immersion blender.
  10. Spoon into bowl and drizzle with coconut milk.
  11. Add toppings if desired.
Recipe by The Hanging Spoon at http://thehangingspoon.com/coconut-curry-butternut-squash-red-lentil-soup/