It’s still a bit chilly out here in LA, so I have no idea how the east coast is handling their weather! So what’s the best way to warm up? Soup, of course! And what better winter-y soup than butternut squash?
This soup is more like an every-vegetable-in-your-fridge type soup. This soup is fortified with a billion other vegetables but shh… no one has to know that. It is incredibly rich, buttery (without butter), and it is uber filling.
Oh my goodness. Yum.
Butternut Squash & Lentil Soup
- 1/2 of a large butternut squash, peeled and chopped into cubes
- about 1 cup lentils
- a little more than 1 cup water
- 1/2 a red onion
- 2 carrots, peeled and sliced
- 1-2 celery stalks, sliced
- 1/2 a beet, sliced
- 1-2 tbsp oil or vegan butter
- 2 tbsp minced garlic, or 1 tbsp garlic powder
- 2-3 tbsp Thai red curry paste or powder, or to taste
- about 1 inch ginger, chopped
- 2 tbsp lime or lemon juice
- 3 tbsp maple syrup, agave, or honey
- 1 15-oz can coconut milk
To make the lentils, boil water in a large pot and then add the lentils. Cover. Stir very occasionally.
In a nonstick pan, heat the butter or oil and add the onions and garlic. Once browned and soft, add the ginger, carrots, celery, beets, and the butternut squash. Fry for 5-10 minutes, stirring occasionally, until the carrots are soft and a little mash-able. Then mix in the red curry paste or powder and fry for about five more minutes. Add the lime or lemon juice, sweetener, and coconut milk and let boil. Boil for 5-10 minutes or until everything is soft.
Mash the lentils a little to make a sort of thick paste.
Now let the soup cool for a few minutes then blend with a blender or immersion blender. Now add the lentils, you can blend it up some more for a smoother soup or leave as is for a soup with some texture. Serve and enjoy!