BUTTERNUT SQUASH RED LENTIL SOUP
Soup tends to be a haphazard creation in my kitchen with this one was inspired by a recipe I’d seen in a magazine some time ago. It’s one of my fondly touted crazy good recipes and has everything you need to fall in love with – sass, spice, warmth, comfort and a little of that ‘need to have more’ longing. Thankfully it makes a large amount and if you’re smart you’ll stash a serving or two in the freezer when a 911 emergency hunger call arrives – it’s pure, blissful and nourishing comfort food.
Plus its protein rich and hearty enough as a main meal, ideally paired with a salad. If you are in a hurry forego roasting the squash and simply sauté after your onions. garlic and spice mix are done. Sauté to caramelize and continue as directed. It still creates a delish soup.
INGREDIENTS
2 lbs organic butternut squash, peeled and cut into ½ inch cubes
1 tbsp organic Maison Orphee extra virgin olive oil or virgin coconut oil
1 large organic onion, finely chopped
1 red finger chili, remove seeds and finely slice
2 garlic cloves, minced
1-2 heaping tbsp red curry paste (I use the Thai Kitchen brand and often add more, to taste)
4-6 Kaffir Lime leaves, fresh, spine removed and leaves slivered
(Omit if not available or substitute with 1 tbsp lemon grass, finely chopped or organic lime zest)
1 cup organic red lentils, rinsed
6 – 7 cups organic vegetable stock or filtered water, divided
1 cup organic coconut milk, full fat is best
1 tsp fine grain sea salt or Himalayan salt crystals
1/2 tsp black pepper, freshly ground
GARNISH:
Organic Lime zest, toasted coconut shavings and cilantro leaves
DIRECTIONS:
TERI’S TIPS:
Soup tends to be a haphazard creation in my kitchen with this one was inspired by a recipe I’d seen in a magazine some time ago. It’s one of my fondly touted crazy good recipes and has everything you need to fall in love with – sass, spice, warmth, comfort and a little of that ‘need to have more’ longing. Thankfully it makes a large amount and if you’re smart you’ll stash a serving or two in the freezer when a 911 emergency hunger call arrives – it’s pure, blissful and nourishing comfort food.
Plus its protein rich and hearty enough as a main meal, ideally paired with a salad. If you are in a hurry forego roasting the squash and simply sauté after your onions. garlic and spice mix are done. Sauté to caramelize and continue as directed. It still creates a delish soup.
- Main course Soup
- Vegan, Gluten free, Paleo
- Prep time: 15 mins, roast time approx 40 minutes, cook time 25-30 minutes
- Serves 8 generously likely with leftovers and it freezes wonderfully.
INGREDIENTS
2 lbs organic butternut squash, peeled and cut into ½ inch cubes
1 tbsp organic Maison Orphee extra virgin olive oil or virgin coconut oil
1 large organic onion, finely chopped
1 red finger chili, remove seeds and finely slice
2 garlic cloves, minced
1-2 heaping tbsp red curry paste (I use the Thai Kitchen brand and often add more, to taste)
4-6 Kaffir Lime leaves, fresh, spine removed and leaves slivered
(Omit if not available or substitute with 1 tbsp lemon grass, finely chopped or organic lime zest)
1 cup organic red lentils, rinsed
6 – 7 cups organic vegetable stock or filtered water, divided
1 cup organic coconut milk, full fat is best
1 tsp fine grain sea salt or Himalayan salt crystals
1/2 tsp black pepper, freshly ground
GARNISH:
Organic Lime zest, toasted coconut shavings and cilantro leaves
DIRECTIONS:
- Pre-heat oven to 375-400F. Next spread butternut squash evenly over a large baking sheet covered in parchment paper. Drizzle with olive oil distributing evenly. Roast squash for 30-45 minutes stirring after 20 minutes. Remove from the oven once it’s begun to caramelize, let cool on a baking rack.
- Meantime, heat a large pot over medium heat, melt the coconut oil and add in the onion, chili pepper, curry paste, kaffir lime leaves and garlic. Cook for 8 – 10 minutes.
- Add 5 cups of the stock or water along with the lentils, bring to a boil then reduce heat and let cook for 15 minutes or until lentils are done.
- Using a food processor or hand-hand blender, puree approximately one half of the soup blend and one half of butternut squash with 1 cup of the remaining stock or water. Add the puree to the pot along with the remaining squash cubes, coconut milk and sea salt. Taste and adjust seasonings and thickness adding additional curry paste, pepper, and stock if desired.
- When ready to serve, ladle soup into warm bowls and garnish as desired. This soup is hearty enough to serve as a main course and goes wonderfully with my Mango Thai salad recipe in my book WeekDay Wonders.
TERI’S TIPS:
- Pumpkin or sweet potato can be subbed for the butternut squash. Cooking time may lessen a little.
- If you have lemon grass use it along with the Thai kaffir leaves for that authentic ethnic taste, simply finely mince the softer center layers.
- Prefer a creamy soup? Puree the entire soup and if you want it super creamy strain through a wire sieve for a restaurant quality silky texture.
- In a hurry? You can skip the oven roasted and simply sizzle saute the squash cubes for about 10 minutes. You won't get the same rich, toasted flavor yet it is still so good.
