Butternut Squash and Lentil Soup
This comforting soup is fast, easy, and packed with nutrients. The subtle flavours of Thailand take it to the next level.
Servings: 8 servings
Calories: 282kcal
Ingredients
- 1 tablespoon olive oil
- 1 large white onion, peeled and diced
- 1 butternut squash, (1300g/3 lb) peeled, seeded, and cut into 1-inch pieces (approx. 8 cups)
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 ½ cups red lentils, rinsed well
- 6 cups vegetable stock, low or no-sodium
- 2 teaspoon salt, or more to taste
- 1 can light coconut milk (400 ml.)
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
Instructions
- Heat the oil in a large soup pot over medium heat. Sauté onions, stirring occasionally, until just starting to brown.
- Add garlic and curry paste and stir for one minute. Add red lentils, butternut squash, and broth. Stir and bring to a simmer. Cover and let cook for 20-30 minutes or until the squash is soft.
- Remove from heat and using a hand blender (or working in batches in a food processor or blender), puree soup to desired smoothness. A traditional blender will produce the smoothest texture.
- Stir in coconut milk, cilantro, and fresh lime juice, and serve.
Notes
See above post for information about Thai red curry paste and ingredient substitutions.
STORAGE - This soup will keep in the fridge for one week. Let cool completely before refrigerating or freezing. Store in the freezer for up to 6 months.
NUTRITION FACTS - are based on one serving (⅛ of this recipe). Please note, these calculations are an estimate only and have not been approved by a registered dietitian.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 791mg | Potassium: 874mg | Fiber: 9g | Sugar: 7g