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Butternut Squash, Red Lentil, and Coconut Soup

Butternut Squash, Red Lentil, and Coconut Soup
PREP TIME
1h 5 min
COOK TIME
15 min
YIELDS
4 servings

A rich, Indian flavoured vegan soup to warm you up on a cold night.

Courtesy of Katerina Wright.

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Ingredients

1
small butternut squash (about 1.5-2lb)
2
Tbsp olive oil
1
small onion, diced
1
small leek, small dice
1
stalks fresh hot pepper, minced
1
stalks celery, diced
1
small carrot, diced
1
clove garlic, minced
1
Tbsp minced ginger
1
tsp curry powder
salt and freshly ground black pepper
1
L vegetable stock
1
cup red lentils
3
Tbsp coconut milk
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Directions

Step 1

Preheat the oven to 350F.

Step 2

Cut the squash in half lengthwise and scoop out the seeds and stringy center.

Step 3

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).

Step 4

Meanwhile heat a soup pot over medium heat.

Step 5

Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper.

Step 6

Stir regularly and sweat for about 10 minutes or until the vegetables soften a bit. Add stock and bring to a simmer.

Step 7

Add lentils and stir regularly at a simmer for 15 minutes.

Step 8

When squash is tender scoop out it’s flash and gently mash with a fork.

Step 9

Stir the squash into the soup.

Step 10

Stir the coconut milk into the soup until well incorporated.

Step 11

Taste and correct for seasoning.

Step 12

Serve hot.

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