Butternut squash and red lentil soup

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Starter

5 servings

Very Easy

45 min

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On the menu tonight, a super comforting and spicy soup to travel while staying cozy under a blanket. Rich in plant-based proteins thanks to the red lentils, this complete soup will also highlight one of the seasonal squashes: butternut :-) It's your turn to follow our step-by-step instructions below ↓

Ingredients

• 10.5 oz red lentils
• 23 oz butternut (1/2 butternut)
• 2.5 cups coconut milk
• 4 cups water
• 1 tsp curry
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp salt
• 1 tsp pepper

Materials

• 1 immersion blender

Preparation

• Peel and cut the butternut into large cubes. In a pot, add the butternut pieces, lentils, spices, coconut milk, and water.
• Cover and cook for 35 minutes, stirring occasionally. The butternut should be very tender.
  
• Blend the soup and add water if you prefer it thinner.
• Serve and sprinkle with chopped fresh cilantro! It's ready!
  

Observations

You can replace butternut with pumpkin, red kuri squash, regular pumpkin, carrots, or sweet potatoes! Feel free to vary the flavors :-)

Cookware

PetitChef_Official

Questions

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