Project Description

I sure do love a good seasonal soup. Butternut squash is one of those perfect ones that makes me think fall and the end of summer, which we all have to accept. But the end of summer brings so many amazing new vegetables and crops! Pumpkin?? You know you love it!

This soup is filled with so many amazing ingredients that are perfect to help fight off the cold weather and flu season. It starts with healthy fats from coconut oil, tons of antioxidants from onion, garlic, and ginger. Then there’s the anti-inflammatory power of turmeric, butternut squash, and lemongrass. Finally, we can’t forget about all the minerals and nutrients from the carrots, kale, and lentils.

I do have to mention that one of my favorite parts about this soup is the perfect creaminess. I use full-fat coconut milk which pairs so well with the sweet squash. The aromas of all the vegetables and spices will fill your home with the best smell and it will make you feel all cozy and ready to curl up and eat a big ol bowl of soup! Okay, I’ll stop being so cheesy now. Time to make soup!

Curried Butternut Squash Lentil Soup

Full Recipe

  • SERVES: 5-6
  • TOTAL TIME: 1HR
INGREDIENTS

  • 1 tbs coconut oil

  • 1 red onion, chopped

  • 3 cloves garlic, minced

  • 1 1-inch piece ginger, minced

  • 1-2 red Thai chilis, depending on your level of spiciness.

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1 tsp turmeric

  • 1/2 tsp nutmeg

  • 3 stalks celery, chopped

  • 3 carrots, chopped

  • 2 stocks lemongrass, outer layers unpeeled and cut into 3rds

  • 1 bay leaf

  • 1 butternut squash, peeled and roughly cubed

  • 4-6 cups liquid, stock or broth, I used homemade bone broth

  • 1 cup green lentils, rinsed & cooked according to package directions (usually bring to a boil and low simmer with a lid for 15 min)

  • 3-4 handfuls chopped kale

  • a handful fresh cilantro, chopped, *optional

  • 1 14oz can of full-fat coconut milk

  • Salt and black pepper to taste

  • Juice from 1 lime

  • Pumpkin seeds (pepitas), for topping, optional

INSTRUCTIONS

  • Heat a soup pot (i used a dutch oven) over medium heat, add coconut oil then onions, and saute for about 3 min.

  • Mix in garlic, ginger, and chili.  Cook for a few minutes then stir in celery and carrots. sprinkle seasonings all over and toss around vegetables, cook for another few minutes.

  • Add in bay leaf, lemongrass, and butternut squash then pour in your stock or whatever liquid you choose to use. Cover with a lid and allow to simmer for about 20 minutes.

  • Once squash is soft and really easy to poke through, it’s time to blend! Fish out the lemongrass and bay leaf and remove to set aside and optionally take out a few chunks of vegetables if you want to leave more texture, I removed some carrots. I used a hand blender or a regular blender to puree the soup. I like to get mine really smooth.

  • When you have your soup at the desired texture, stir in coconut milk, kale, cilantro, and lentils. Taste test for salt and more seasonings. This is when I usually throw the lemongrass and bay leaf back in the soup, but it’s up to you! Re-cover with lid and let cook for a little while longer so the flavors really set in.

  • Whenever you decide you can’t wait anymore, enjoy the soup! Carefully serve in some bowls and top with additional cilantro, some pumpkin seeds, and whatever else you like in your soup. Careful for the lemongrass and Bay leaf if you left them in!

  • Let soup cool slightly before transferring to a container then refrigerate and enjoy throughout the week!