THAI BUTTERNUT SQUASH n' LENTIL SOUP
Soup tends to be a haphazard creation in my kitchen with this one 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 call arrives – it’s pure, blissful and nourishing comfort food.
If you are a real Thai food fan be sure to use the lemon grass and kaffir lime leaves for they take this soup to the top in my view. Wowing our taste buds is such an act of self honoring right?
When pressed for time use my 'in a hurry' suggestion in the Teri's Tips below.
INGREDIENTS:
2 lbs organic butternut squash, peeled and cut into ½ inch cubes
(I place the squash in a hot oven for 15 minutes or so - enabling easier peeling.)
1 tbsp 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 tbsp red curry paste (I use Thai kitchen 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, well 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 ribbons and cilantro leaves
Pre-heat oven to 375-400 F
INGREDIENTS:
This soup is hearty enough to serve as a main course and goes wonderfully with my Mango Thai salad from my first book years ago - Weekday Wonders. It's being revised once the current book project is complete.
TERI’S TIPS:
Recipes property of Teri Gentes. Permission required to reprint.
Soup tends to be a haphazard creation in my kitchen with this one 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 call arrives – it’s pure, blissful and nourishing comfort food.
If you are a real Thai food fan be sure to use the lemon grass and kaffir lime leaves for they take this soup to the top in my view. Wowing our taste buds is such an act of self honoring right?
When pressed for time use my 'in a hurry' suggestion in the Teri's Tips below.
- 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 we some leftovers and it does freeze wonderfully.
INGREDIENTS:
2 lbs organic butternut squash, peeled and cut into ½ inch cubes
(I place the squash in a hot oven for 15 minutes or so - enabling easier peeling.)
1 tbsp 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 tbsp red curry paste (I use Thai kitchen 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, well 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 ribbons and cilantro leaves
Pre-heat oven to 375-400 F
INGREDIENTS:
- 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 or palm fruit 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, reduce to a simmer and 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 blended 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 from my first book years ago - Weekday Wonders. It's being revised once the current book project is complete.
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 of the inner stalk and save the remainder for infusing broth or making tea.
- In a hurry or like less fuss? Start by roasting the entire squash for 15-25 mins to soften then cut in half, remove seeds and continue roasting it whole. Once it is done the peel comes of easily and you then simply dice it up and continue with the recipe as directed above. This saves the peeling and dicing time and although you'll lose the roasted taste, the soup is still so good.
Recipes property of Teri Gentes. Permission required to reprint.