Pair with crunchy crackers and you've got a tasty, and hearty meal for a cold Winter night.

 

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