Butternut Squash, Red Lentil, And Coconut Soup Recipe

Name: Butternut Squash, Red Lentil, And Coconut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small butternut squash, about 1 . 5-2lb; olive oil; 1 small onion, diced; 1 small leek, small dice; 1 small fresh hot pepper, minced; 1 stalk celery, diced; 1 small carrot, diced; 1 garlic clove, minced; 1 tablespoon minced ginger; 1 teaspoon curry powder; salt & freshly ground black pepper; 1 liter chicken stock or 1 liter vegetable stock; 1/2 cup red lentil; 3 tablespoons coconut milk

Servings: persons

1 small butternut squash, about 1 . 5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 garlic clove, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt & freshly ground black pepper
1 liter chicken stock or 1 liter vegetable stock
1/2 cup red lentil
3 tablespoons coconut milk

1
Preheat the oven to 350u00b0F 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).
2
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.
3
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.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small butternut squash, about 1 . 5-2lb, olive oil, 1 small onion, diced, 1 small leek, small dice, and more.

Yes, Butternut Squash, Red Lentil, And Coconut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash, Red Lentil, And Coconut Soup

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