April 27th, 2024
Recipes
Red Lentil and Squash Soup
Valentina P
- Difficulty
•
- Time 40"
The ultimate creamy red lentil soup recipe with warming spices, coconut milk, and roasted butternut squash. Blend until smooth and enjoy. Leftovers freeze well.
How To MakeDiet Type: Plant-based
Shopping List
- 1 medium-sized butternut squash
- 2 tablespoons olive oil
- 1/2 teaspoon EACH cinnamon, cumin, and turmeric
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1/2 tablespoon grated fresh ginger
- 1/2 tablespoon curry powder
- 1 1/2 cups red lentils
- 1 (15 ounce) can light coconut milk
- 1/2 teaspoon salt
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Peel the squash, slice in half vertically, and scoop out the inner seeds with a spoon.
- Step 2: Dice the squash into 1-inch pieces and spread on a baking sheet. Toss with 1 tablespoon of the olive oil, 1/2 teaspoon cinnamon, and 1/2 teaspoon cumin. Season with salt and pepper. Roast for 30 minutes, or until fork tender. Stir halfway through baking time.
- Step 3: Meanwhile, heat the remaining 1 tablespoon of olive oil in a pot over medium-high heat. Add the diced onion, garlic, and salt. Cook for 5 minutes, stirring often.
- Step 4: Add the turmeric, grated ginger, and curry powder to the onions. Stir to combine and cook for 30 seconds, or until the spices smell fragrant.
- Step 5: Add the lentils, coconut milk, and 3 cups of water to the pot. Bring to a simmer. Once simmering, partially cover the pot with a lid and cook for 20 to 25 minutes. It will be ready when the lentils are very soft. If there is any sticking, add a little more splash of water.
- Step 6: Once cooked, stir in the roasted squash pieces and turn off the heat. Cool before using an immersion blender or food processor to puree the soup. Add more water as needed to reach your preferred consistency.
- Serve: Ladle into bowls and enjoy. We like a little coconut yogurt on top.
Recipe Notes
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Red Lentil and Squash Soup
PT40M 1 medium-sized butternut squash 2 tablespoons olive oil 1/2 teaspoon EACH cinnamon, cumin, and turmeric 1/2 yellow onion, diced 1 garlic clove, minced 1/2 tablespoon grated fresh ginger 1/2 tablespoon curry powder 1 1/2 cups red lentils 1 (15 ounce) can light coconut milk 1/2 teaspoon salt Gluten Free Vegan 6 Servings
Ingredients:
