Curried Butternut Squash Soup

I love soups and stews, especially for lunch.  In this chilly weather they really do wonders to keep you warm and toasty.  They’re like a hug in a bowl.

Butternut squash soup has been done over and over again, but I wanted to make one that really stood out.  I love the addition of curry powder.  It really pairs well with the sweetness of the squash.

This soup does require a bit of work but it’s soo worth it.  Trust me!  It also makes quite a bit and freezes well, so make sure you have freezer space.

Ingredients:
For Roasting the Squash:
  • 1 Butternut squash
  • 1 tbsp Coconut oil or spray
  • Pinch Black pepper
  • Pinch Sea salt
For the Soup:
  • 2 tbsp Coconut oil
  • 1 large Onion chopped
  • 2 cloves Garlic minced
  • 1/2 tsp Cumin
  • 1 tsp Ground ginger
  • 1/4 tsp Sea salt
  • 2 tsp Curry spice
  • 1 Butternut squash roasted
  • 4 cups Carrots chopped
  • 3.5 cups Celery chopped
  • 2 cups Red lentils uncooked
  • 4 cups Stock or Broth
  • cups Water
Instructions:
Butternut Squash:
  1. Preheat oven to 400 F

  2. Peel and cut the squash in half, scoop out the seeds

  3. Cut the squash into 1-2 inch pieces and spread on a baking sheet lined with parchment paper

  4. Coat in coconut oil and season with salt and pepper

  5. Bake for 30-35 minutes, or until fork tender, set aside

For the Soup:
  1. In a large stock/soup pot heat up the coconut oil on medium heat

  2. Add in the onions and sauté until translucent

  3. Add in the garlic and sauté for about 2 minutes more

  4. Mix in all of the spices (cumin, ginger, salt, curry) to coat the onions and garlic

  5. Add in the roasted squash, carrots, celery and lentils

  6. Pour in the stock/broth and water, stir to combine

  7. Bring to a boil, then reduce and simmer partially covered for 20 minutes (or until lentils are cooked)

  8. Use a hand emulsifier to blend the soup until thick and creamy

  9. Give the soup a good stir and then simmer uncovered for about 10 minutes

  10. Let stand 5 minutes before serving

Recipe Notes:

This soup will thicken up as it sits in the fridge; add a bit of water when re-heating

One thought on “Curried Butternut Squash Soup

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