First time using a butternut squash! Definitely not the last. This was another Sunday night soup, I made it while quite drunk from all the mimosas I consumed earlier in the day at a Christmas brunch we hosted at our flat. Mimosas are awesome!
Back to the soup. My boyfriend, who’s generally unenthusiastic about soups LOVED this one and went back for more and more. I hardly had any to be honest. He ate 2 bowls Sunday, another Monday night and finished it off Tuesday. This is mainly how I know it was a good soup. It was simple to make and terribly tasty, whip it up in a hot minute.
What you’ll need:
- One butternut squash (mine was pretty small but I don’t really think size matters in this case)
- About half a cup to one cup of red lentils, rinsed
- Half a cup to one full can of coconut milk (I used 200ml)
- 3-4 cups of hot chicken or veg stock
- One red or yellow onion, chopped
- A few cloves of garlic
- Some crushed dried red chillies
- An assortment of Indian spices: Turmeric, ground cumin, ground coriander etc.
- A little bit of brown sugar
- Salt and pepper
- If you’re not vegan, BUTTER! (if you are vegan, oil)
- Fresh lime and coriander (optional)
What to do:
Cut the squash down the middle and brush with salt pepper and olive oil or lots of butter. Roast in the oven open side up, until the squash is cooked through and soft. While you’re waiting for waiting for the squash to roast, drink some wine?
In a large saucepan, sauté the onions and garlic in MORE BUTTER until soft and fragrant. Once the squash is soft, scoop it out of the shell and add to the pot. Add the lentils and cover with the stock. Let this simmer for a few minutes until everything is very soft, season with some salt and turmeric.
Transfer the soup in 2 batches to a stand blender (of course, if you have an immersion blender use this!) and puree the soup until smooth.
Pour the soup back into the pot and add the coconut milk, sugar and remaining spices. Warm through and serve!