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
s/p
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.
This looks delicious. I love butternut squash soup, found a recipe we both liked last year, and am ready to branch out! By the way, I read that if you microwave the squash for 2-3 minutes, it's much easier to peel. So I did that and it wasn't hard at all. Maybe I'm late to the party and you already knew that. :)
ReplyDeleteThis was delicious. Great flavor, just the right amount of curry. Even though I couldn't see the lentils, and wouldn't have known that they were there if you hadn't told me, they added texture and heartiness. Can't wait to have leftovers, tomorrow, for lunch.
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