A rich, Indian flavoured vegan soup to warm you up on a cold night.
Courtesy of Katerina Wright.
Preheat the oven to 350F.
Cut the squash in half lengthwise and scoop out the seeds and stringy center.
Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender when pierced with a fork(about 25-40 minutes).
Meanwhile heat a soup pot over medium heat.
Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper.
Stir regularly and sweat for about 10 minutes or until the vegetables soften a bit. Add stock and bring to a simmer.
Add lentils and stir regularly at a simmer for 15 minutes.
When squash is tender scoop out it’s flash and gently mash with a fork.
Stir the squash into the soup.
Stir the coconut milk into the soup until well incorporated.
Taste and correct for seasoning.