Description
Rich and warming coconut curry with butternut squash soup, with red lentils is a one pot, easy weeknight dinner, big flavor.
Ingredients
Scale
- 2 Tbsp Vegetable Oil
- 1 Large Onion, chopped (2 cups)
- 3-4 Tbsp Red Curry Paste
- 1 2lb Butternut Squash, peeled, seeded and cubed (6 cups)
- 32 ounces Low Sodium Vegetable or Chicken Broth - more may be needed to achieve correct consistency.
- 1 can 14oz Coconut Milk
- 1 cup Red Lentils
- 2 Tbsp Lime Juice
- Toasted Coconut Flakes, for serving
- Fresh Cilantro, for serving
- Lime Wedges, for serving
Instructions
Instructions –
- In a 5 or 6 quart Dutch oven, head oil. Add in onion, cook, stirring until softened and edges begin to brown. Add in curry paste, and stir until onions are coated and paste becomes fragrant.
- Stir in squash, broth, coconut milk, and lentils. Bring to a boil, then reduce heat to simmering. Cover and cook until lentils are tender and breaking down, about 30 minutes.
- Use an immersion blender to puree soup until it is smooth. Add additional broth if necessary.
- Stir in lime juice and salt to taste.
- Top with coconut flakes, cilantro and serve with lime wedges.
Notes
- Feel free to use canned lentils in this to speed up cooking process. Just drain and rinse.
- You can also use 2 15 ounce cans of pureed sweet potato, pumpkin, or canned butternut squash if you need!