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.
- 1 Butternut squash
- 1 tbsp Coconut oil or spray
- Pinch Black pepper
- Pinch Sea salt
- 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
- 4 cups Water
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Preheat oven to 400 F
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Peel and cut the squash in half, scoop out the seeds
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Cut the squash into 1-2 inch pieces and spread on a baking sheet lined with parchment paper
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Coat in coconut oil and season with salt and pepper
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Bake for 30-35 minutes, or until fork tender, set aside
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In a large stock/soup pot heat up the coconut oil on medium heat
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Add in the onions and sauté until translucent
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Add in the garlic and sauté for about 2 minutes more
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Mix in all of the spices (cumin, ginger, salt, curry) to coat the onions and garlic
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Add in the roasted squash, carrots, celery and lentils
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Pour in the stock/broth and water, stir to combine
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Bring to a boil, then reduce and simmer partially covered for 20 minutes (or until lentils are cooked)
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Use a hand emulsifier to blend the soup until thick and creamy
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Give the soup a good stir and then simmer uncovered for about 10 minutes
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Let stand 5 minutes before serving
This soup will thicken up as it sits in the fridge; add a bit of water when re-heating
Oh Kells No 
This looks great! Pretty photo, too. Thanks for sharing.
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