Butternut Squash Lentil Soup
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Serves 6
Ingredients:
- 2-3 tbs. vegetable broth (I used 2 tbs. olive oil)
- 1 medium white onion, about 2 cups diced
- 3 cloves garlic, minced
- 1 rib celery, chopped, about 1/2 cup
- 2 tsp. curry powder
- 1 tsp. cumin
- 1 cup uncooked red lentils (I used whole red lentils)
- 3 cups cubed butternut squash (approximately 1/2 of a large butternut squash)
- 1 cup light or full-fat coconut milk (I used light coconut milk)
- 1 x 28 oz can diced tomatoes (I used a can of San Marzano tomatoes that I chopped)
- 4 cups vegetable broth
Directions:
Add the onion, garlic and celery to a large soup pot with 2-3 tbs. of vegetable broth or olive oil. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If using broth, if the pot dries out, then add a few more splashes of broth. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
Add the rest of the ingredients and bring to a boil. Lower the heat and simmer, uncovered for about 30 minutes until the butternut squash and lentils are tender.
Carefully scoop out 2 cups of the soup and use a hand immersion blender to purée, and then put back in the pot.
Enjoy right away or store in a sealed container in the fridge for up to 5 days. Freezes well too!
Bake uncovered for 20-25 minutes, until the top has browned. Spoon into small bowls and top with your favorite frozen ice cream/ yogurt/sherbet.
Enjoy!!