Butternut Squash, Red Lentil, and Coconut Soup

May 25, 2023May 25, 20230 2
Creamy and comforting Butternut Squash, Red Lentil, and Coconut Soup recipe
in Soup

Prep

15 min

Cook

60 min

Ready In

75 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
206
Sugar
6g
Fat
11g
This Butternut Squash, Red Lentil, and Coconut Soup is a perfect example of a healthy and flavorful meal. The combination of butternut squash and red lentils creates a rich and creamy texture while the coconut milk adds a hint of sweetness and a tropical taste. This soup recipe is easy to prepare and makes a delicious and filling lunch or dinner that will keep you satisfied for hours. Plus, all the ingredients are nutritious and good for you, making it a great addition to your weekly meal planning.

Instructions

1.Preheat the oven to 375°F (190°C) and place the butternut squash on a baking sheet. Drizzle some olive oil over the squash and season with salt and pepper. Roast in the oven for 45 to 60 minutes or until tender.
2.Meanwhile, in a large pot or Dutch oven, heat some olive oil over medium heat and sauté the onion, leek, hot pepper, celery, and carrot for about 5 minutes until softened. Add the garlic, ginger, and curry powder and cook for another minute.
3.Pour the chicken stock or vegetable stock into the pot, then add the red lentils and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 to 25 minutes or until the lentils are soft.
4.Once the butternut squash is cooked, scoop out the flesh and add it to the pot with the coconut milk. Stir the soup well and season with salt and pepper to taste.
5.Use an immersion blender or transfer the soup to a blender or food processor and puree until smooth and creamy. Serve hot, garnished with fresh herbs if desired.

PROS

This soup is filled with nutritious ingredients and tastes creamy and comforting.

It is easy to make and perfect for warming up on a cold day.

The soup is vegan, gluten-free, and dairy-free, making it suitable for many dietary restrictions.

CONS

The soup requires some prep time, including roasting the butternut squash and chopping vegetables.

The red lentils can cause the soup to thicken quickly, so it may need to be thinned with more stock or hot water to achieve the desired consistency.

HEALTH & BENEFITS

Butternut squash is rich in vitamin A, vitamin C, potassium, and fiber, which are essential for good health.
Red lentils are a good source of protein, fiber, iron, and folate, and can provide a sense of fullness and stable blood sugar levels.
Coconut milk contains healthy fats that can help boost metabolism and reduce inflammation.

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