Favorite Recipes
Coconut Curry Squash Soup
Ingredients
- 1 medium (about 2 lbs.) butternut squash, peeled, seeded, and cubed (about 6 c.), or 6 c. cubed frozen butternut squash (thawed), or 2 15-oz. cans of pumpkin or sweet potato puree
- 1 large onion, chopped (about 2 c.)
- 2 T. coconut or vegetable oil
- 3 T. curry paste
- 4 c. vegetable broth
- 1 14-oz. can coconut milk
- 1 c. dry red lentils
- 2 T. fresh lime juice
- 1/2 tsp. salt, or more to taste
- cilantro, for garnish
- lime wedges, for garnish
- coconut flakes, for garnish
Directions
- Prepare the butternut squash.
- In a large pot, sauté the onion in the oil over medium heat until softened, about 3 min.
- Add the curry paste and cook for about 1 min.
- Add the broth, coconut milk, squash, and lentils.
- Bring to a boil, then reduce heat and simmer, covered, for about 30 min., or until the squash and lentils are tender.
- Use a blender or immersion blender to blend the soup until smooth.
- Add the lime juice and salt.
- Serve with cilantro, lime wedges, and coconut flakes.