Now that the days are getting a little cooler, we have arrived back at soup season. Kyla is the master of all things soup and this Thai inspired butternut squash and lentil soup proves the point. With subtle flavours of curry, coconut and peanut combined with the creamy squash and the nutty protein of lentils, this soup ticks all the boxes for a great lunch or starter with dinner.
Thai Inspired Butternut Squash and Lentil Soup
Course: LunchCuisine: VeganDifficulty: Easy4
servings20
minutes30
minutes50
minutesIngredients
3 cloves of garlic, minced
1 Tbsp of ginger, minced
1 red onion, finely diced
1 large carrot, finely diced
1 small to medium butternut squash, peeled, seeded and diced (about 5 cups)
1 Tbsp of curry powder
1 Tbsp of fresh turmeric (or 1 tsp of turmeric powder)
1 can of coconut milk
3 cups of vegetable stock
1 cup red lentils
2 Tbsp of natural peanut butter (optional)
1 tsp of salt
Ground black pepper
3 or 4 cups of baby spinach
Directions
- In a medium sized pot add a dash of oil and place over medium heat. Add in garlic, ginger and onion and sauté until the onion begin to soften.
- Add the carrot and squash and continue to for a few more minutes.
- Stir in the curry powder and turmeric and allow the spices to cook together for about 30 seconds and then stir in the coconut milk, vegetarian broth, lentils and peanut butter.
- Bring to a boil and then let simmer until the lentils are soft. About 20 minutes.
- Use an emersion blender to lightly blend the soup, making sure to leave some chunks of squash and lentils for texture. If you don’t have an emersion blender, blend 1/2 the soup in a regular blender and return that to the pot.
- Stir in the spinach and season with salt and pepper.
- When the spinach has all wilted give the soup a final good stir and serve hot.