Curried Butternut Squash Red Lentil Soup
Ingredients
- 1 tablespoon olive oil (optional)
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon curry powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1 cup red lentils, rinsed
- 1 (15-ounce) can diced tomatoes
- 2 cups vegetable broth, plus more as needed
- 3 cups chopped butternut squash (3/4-inch pieces)
- Canned coconut milk, as desired
- Fresh lime juice to taste
- Salt and pepper to taste
- Chopped cilantro, for garnish
Preparation
Heat oil or broth in a large saucepan.
Cook onion for about 5 minutes, or until translucent.
Add garlic and cook for 30 seconds more.
Add curry powder, coriander, cumin, turmeric, garam masala. Cook for 1 minute more.
Add red lentils, diced tomatoes, vegetable broth, and butternut squash. Bring to a gentle boil before reducing the heat. Simmer with the lid on for about 20 minutes, or until the lentils are cooked and the squash is just tender.
Transfer 2 cups of the curry (without the squash) to a blender. Blend until mostly smooth. Return to the saucepan.
Stir in desired amount of canned coconut milk and/or veggie broth until the desired soupiness.
Heat until warmed through, adding more broth, coconut milk, or non-dairy milk as needed.
Add fresh lime juice to taste.
Garnish with freshly chopped cilantro.
