Monday, October 18, 2010
Curry & Butternut Squash Soup
2 Tbsp coconut oil (or olive oil)
1 large yellow onion
2 Tbsp minced fresh ginger
2 cloves of garlic, minced
2 cups dry, red lentils (rinsed and drained)
3 cups butternut squash (peeled and cubed)
5+ cups of water (plus more if needed)
1 Tbsp curry powder
1 tsp cumin
2-3 sprigs of thyme
In a large dutch oven/ stock pot, heat oil over medium heat. Saute onions, ginger and garlic, for about 5 minutes. Stir frequently, so the garlic doesn't burn.
Add in lentils, squash, water, spices, thmye sprigs and s/p. Bring to a boil, then reduce to a simmer for at least 45 minutes. Add extra water if soup is looking too thick. Remove sprigs before serving. If you want a smooth, creamy soup, you can blend with an immersion blender or just mash pieces of squash with the back of a wooden spoon. Make sure to check seasoning at this point and add s/p or extra spices, if needed.