Thai-Coconut Lentil Soup

1. 1

   Heat dressing in large saucepan on medium heat.

2. 2

   Add onions; cook and stir 4 min.

3. 3

   or until tender.

4. 4

   Add garlic and ginger; cook and stir 1 min.

5. 5

   Stir in curry paste.

6. 6

   Add squash and lentils; mix well.

7. 7

   Stir in broth.

8. 8

   Bring to boil; simmer, partially covered, on medium-low heat 25 min.

9. 9

   or until squash is very tender, stirring occasionally.

10. 10

    Blend, in batches, in blender until smooth, returning each pureed batch to saucepan.

11. 11

    Stir in coconut milk; cook on medium heat 3 to 5 min.

12. 12

    or until heated through, stirring frequently.

* Per serving · 4 servings · Values may vary.

No additional tips available.