Name: Coconut Curry Roasted Squash Soup
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 6 servings
Ingredients: 1 null butternut squash (halved, seeds removed); 0.5 tbsp olive oil; 1 null large onion (chopped); 3 null garlic cloves (minced); 2 tsp curry powder; 0.25 tsp ground turmeric; 0.25 tsp garam masala; 0.125 tsp ground black pepper; 2.5 cup water; 0.75 cup cooked brown lentils; 1 null carrot (chopped); 2 null vegetable bouillon cubes; 1.75 cup canned full-fat coconut milk; 0.5 null lemon (juiced); 2 tsp olive oil; 0.75 cup cooked brown lentils; 1 tsp dried mint leaves; 0.5 tsp curry powder; 0.25 tsp garam masala; 0.25 tsp salt; null null roasted pumpkin seeds; null null fresh parsley

Instructions

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1

Line a [baking tray] and preheat the oven to 400°F (200°C)*. Prep the squash (1 butternut).
2

Poke holes throughout with a fork, lightly brush the cut surface with olive oil (0.5 tbsp) if desired, and place the tray with the cut side facing down. Roast in the oven on the middle rack for about 40 minutes, or until soft.
3

Add olive oil (2 tsp), cooked brown lentils (0.75 cup), dried mint leaves (1 tsp), curry powder (0.5 tsp), garam masala (0.25 tsp), and salt (0.25 tsp) to a [medium pan] over medium-high heat. Stir often for 5 - 7 minutes, or until the cooked brown lentils (0.75 cup) have become lightly golden. Set aside.
4

Heat some [olive oil] in a [large pot] over medium-high heat. When hot, add the onion (1 large) and cook until lightly caramelized, about 5 - 7 minutes.
5

Add the cloves (3 garlic), curry powder (2 tsp), ground turmeric (0.25 tsp), garam masala (0.25 tsp), and ground black pepper (0.125 tsp). Cook for 2 minutes, stirring throughout.
6

Add the water (2.5 cups), cooked brown lentils (0.75 cup), carrot (1), and bouillon cubes (2 vegetable). Bring to a boil, reduce to a gentle simmer, and cover with a lid, cooking until the cooked brown lentils (0.75 cup) and carrot (1) are soft.
7

When the squash (1 butternut) is removed from the oven and cool enough to handle, gently remove the skin. Then add the squash (1 butternut) to the [large pot].
8

Purée the soup using an [immersion blender] or [standing blender]. Once puréed, add in the canned full-fat coconut milk (1.75 cups) and heat the soup through.
9

Squeeze in lemon (0.5) juice, plate, garnish with the spiced lentil croutons (from step 3) and optional [roasted pumpkin seeds] and [fresh parsley], and enjoy!