Recipes
Feb 12, 2013

Recipe: Curried butternut squash and red lentil soup

By: Style At Home

Recipe: Curried butternut squash and red lentil soup Author: Style At Home

Recipes
Feb 12, 2013

Recipe: Curried butternut squash and red lentil soup

By: Style At Home
Curried-butternutsquash-soupMAIN.jpg
Ingredients

  • 2 lbs butternut squash, peeled and cut into 1" cubes
  • ¼ cup extra-virgin olive oil, divided
  • 1 tsp minced garlic
  • 1 cup finely diced sweet onion
  • 1 red finger chili pepper, finely sliced
  • 1 tbsp mild curry paste
  • ½ cup fresh curry leaves (optional)
  • 1 cup dried red lentils
  • 4 cups vegetable stock
  • 2 cups water
  • ⅓ cup coconut milk


Directions

1 Preheat the oven to 375°F.

2 On a large baking sheet, toss the cubed butternut squash with 2 tbsp of the olive oil.

3 Roast the squash for 30 to 35 minutes, until very soft and just beginning to caramelize.

4 Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the garlic, onion, chili pepper, curry paste and curry leaves. Cook, stirring occasionally, for 10 minutes, until vegetables are softened and fragrant.

5 Add the lentils and vegetable stock and cook for 15 minutes, until lentils are just cooked through. In a food processor, purée half the butternut squash with the 2 cups of water until smooth.

6 Add the purée to the pot, along with the coconut milk and remaining butternut squash cubes.

7 To serve, ladle into warm bowls.

Serves 4 to 6

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Recipes

Recipe: Curried butternut squash and red lentil soup