Image: Edward Pond | Prop Styling: Lara McGraw
Pair with crunchy crackers and you've got a tasty, and hearty meal for a cold Winter night.
- 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
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