Looking for a cozy and comforting soup that packs a flavor punch? This hearty Butternut Squash Soup is perfect for chilly days and cozy nights in.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Entree
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12
Calories: 214kcal
Author: Lois Carter Crawford
Ingredients
2tablespoonsolive oil or canola oil
1medium yellow onionpeeled and diced
3garlic clovesminced
1tablespoonfresh gingerpeeled and grated (about a 2" piece)
1large sweet potatopeeled and cubed
2large carrotspeeled and diced
One large butternut squashpeeled, seeded and diced
8cupswater
2teaspoonsBetter than Bouillon vegetable seasoning
16ouncesdry red lentils
2tablespoonsThai Red Curry Paste
½teaspoonsmoked paprika
¼teaspoonpepperor more, to taste
2 13.5-ouncecans of lite coconut milk
1tablespoonlime juiceto garnish
Instructions
Heat the olive oil in the Dutch oven over medium high heat.
Add the onion and sauté until the onions are translucent but not browned, about 5 minutes.
Add the garlic and ginger and stir.
Add the sweet potatoes, carrots, squash, bouillon, and water and bring it to a boil. Reduce the heat to medium and continue cooking for about 20 minutes.
Stir in the lentils, curry paste, smoked paprika, and pepper. Continue cooking for about 10-15 minutes until the lentils and vegetables are soft.
Add the coconut milk and use the emulsion blender, blending until smooth.
Stir in the lime juice and serve immediately or refrigerate overnight to serve cold.