Butternut squash and red lentil soup

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

Questions

Photos of members who cooked this recipe