Wow. I need to toot my own horn a little bit with this soup.
I didn’t have all the ingredients on hand however, so I went with what I had on hand.
Coconutty Curried Butternut and Green Lentil Soup
1 butternut squash
1 cup green lentils
2 cartons of chicken broth
1 medium sized yellow onion, chopped
1 T fresh ginger, minced
2 cloves garlic, minced
2 tsp curry powder
1 tsp salt
1 T extra virgin olive oil
1/4 tsp cayenne (or to taste)
1 can of lite coconut milk
Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.
Add the ginger and garlic and continue to cook for three more minutes, stirring often.
Add the butternut squash, lentils, chicken broth, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer until lentils and squash are tender and cooked through. Add coconut milk at the end.
Transfer soup to a blender and process until smooth.
This soup was pretty much amazing. The color was kind of off, as I used green lentils… but holy man, the flavour was perfect.
I don’t know why I don’t make homemade soup more often. Its cheap, easy, and way tastier then the canned crap!