It’s beginning to get colder here in the Boston area, and the chill in the air inspires warm and comforting food. We love a good hearty soup that can be enjoyed on it’s own with crusty bread as a meal, or as a simple snack or side dish. This super easy recipe combines the warm spices of curry and cumin with the creaminess of coconut milk to create a savory soup that is packed with filling nutrition from lentils and our fall favorite: butternut squash. There will be enough to share or freeze, and be sure to bookmark this so you can enjoy on repeat through the winter months!
Curried Lentil & Butternut Squash Soup
Serves: 6-8
Total Time: 45 minutes
Ingredients:
1 medium yellow or white onion
1/2 medium butternut squash
4 garlic cloves
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon curry powder
1 teaspoon dried thyme
1 large can (28 oz) diced tomatoes, drained
1 cup brown or green lentils
4 cups vegetable or chicken broth
1 13.5 ounce can coconut milk
pinch of red pepper flakes
salt and pepper to taste
Preparation Instructions:
Prepare the onion, squash, and garlic: Dice the onion finely, about 1/4” pieces. Peel and dice the butternut squash to roughly the same size as the onions. Mince the garlic.
In a large pot, warm the olive oil over medium heat. Add the chopped onion and butternut squash and cook, stirring often, until the onion is softened (about 5 minutes).
Add the garlic, cumin, curry powder, and thyme. Cook until just fragrant, stirring constantly, about 30 seconds.
Add the remaining ingredients, raising the heat and bringing the mixture to a boil. Then cover the pot and reduce the heat to a simmer. Cook for about 30 minutes, or until the lentils are tender and hold their shape.
Serve warm, or cool to room temperature and store in the refrigerator for up to 5 days, or in the freezer for up to 6 months.
Tips and Tricks:
Use frozen onions, butternut squash, and/or garlic if you don’t like chopping! These ingredients are often just as good frozen as they are fresh, especially when using it in a soup.
You can change the flavors by using different spices or herbs.
You can omit the coconut milk and use 2 cups of water instead.
Add a squeeze of lemon juice before serving to balance the savory flavors.
