BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP
Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!
Provided by GoldsmithLissa
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
- Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
- When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
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Bright Nwiwuga
[email protected]I'm not a big fan of squash, but this soup sounds so delicious that I'm willing to give it a try.
Rich Kasuyo
[email protected]I'm always looking for new ways to use coconut milk in my cooking. This soup sounds like a great way to do just that.
kV Karin
[email protected]This soup looks so hearty and comforting. I can't wait to try it on a cold winter day.
Aiden Abrahams
[email protected]I'm a big fan of butternut squash soup, and this recipe looks like a great way to change things up. I'm excited to try the combination of red lentils and coconut milk.
Cat_Tayles king
[email protected]This soup sounds delicious! I love the idea of using coconut milk to add a creamy and flavorful twist. I'll definitely be giving this recipe a try.
NotChris
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely caught my eye. The combination of butternut squash, red lentils, and coconut milk is unique and intriguing. I can't wait to try it!
Khomotso Malatji
[email protected]I served this soup with a side of quinoa and roasted vegetables. It was a delicious and healthy meal that the whole family enjoyed.
Imran Imransajjad
[email protected]I'm a big fan of spicy food, so I added a bit of cayenne pepper to my soup. It gave the soup a nice kick without being too overpowering.
Erica Erica
[email protected]This soup is a great source of protein and fiber. The red lentils and coconut milk add a lot of nutritional value to the soup, making it a healthy and satisfying meal.
Derek Westbrook
[email protected]I love the creamy texture of this soup. I used an immersion blender to puree the soup until it was smooth and velvety. It was the perfect consistency for a cold winter day.
Kokokhan Zaman
[email protected]This soup is a great way to use up leftover butternut squash. I had a few cups of roasted squash in my fridge, and this soup was the perfect way to use it up. The soup was delicious and easy to make, and I will definitely be making it again.
Mizz Solodolo
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fit the bill. The butternut squash and red lentils are a great combination, and the coconut milk adds a nice touch of sweetness. I will definitely be making this soup again
nino kutchava
[email protected]I made this soup for a dinner party and it was a hit. Everyone loved the unique flavor combination and the creamy texture. I will definitely be making this soup again.
Isaac Sitareni
[email protected]I'm a big fan of soups and stews, and this one is definitely a new favorite. The flavors are complex and satisfying, and the soup is hearty and filling. I served it with a side of crusty bread and it was the perfect meal.
Judge
[email protected]This is one of my favorite soup recipes. It's so easy to make and always comes out delicious. I like to add a bit of extra ginger and garlic to give it a bit of a kick.
Dilshad Palari
[email protected]I'm not a huge fan of butternut squash, but this soup changed my mind. The coconut milk and red lentils really mellowed out the flavor of the squash, and the result was a delicious and comforting soup.
Ehsan Waziri
[email protected]I followed the recipe exactly and it turned out perfectly. The soup was thick and creamy, with just the right amount of spice. I garnished it with fresh cilantro and a dollop of Greek yogurt, which added a nice touch of freshness and tanginess.
Alex Roy
[email protected]This soup was an absolute delight! The combination of butternut squash, red lentils, and coconut created a creamy, flavorful, and satisfying dish that was perfect for a cold winter day.