60 minutes
Warm, comforting, and richly flavored, this soup is a delightful blend of butternut squash, red lentils, and creamy coconut milk.
Extra Virgin Olive Oil, none
tablespoons
Onions, finely diced
0 oz
Garlic Clove, finely chopped
each
Tomato Paste, none
tablespoons
Ground Cumin, none
teaspoons
Cayenne Pepper, none
pinches
Kosher Salt, none
teaspoons
Freshly Ground Black Pepper, none
to taste
Butternut Squash, peeled, seeded, and diced
0 oz
Red Lentils, none
cups
Chicken Stock, none
cups
Unsweetened Coconut Milk, none
0 oz
Fresh Baby Spinach, optional
0 oz
Lime Zest, none
teaspoons
Fresh Lime Juice, none
to taste
1. Sauté Aromatics
Warm the olive oil in a large pot over medium heat. Add the diced onions and chopped garlic, and gently sauté until soft and translucent, about 5 to 7 minutes.
2. Add Spices and Tomato Paste
Stir in the tomato paste along with the ground cumin, cayenne pepper, kosher salt, and freshly ground black pepper. Allow to cook for about 2 minutes until fragrant.
3. Cook Squash and Lentils
Add the diced butternut squash, red lentils, and chicken stock to the pot. Add enough water to cover the ingredients, then bring to a simmer. Cook for approximately 30 minutes or until the squash and lentils are tender.
4. Blend and Add Coconut Milk
Pour in the coconut milk and gently reheat the soup. Use an immersion blender or transfer to a standard blender to coarsely puree the soup.
5. Finish with Spinach and Lime
Add the fresh baby spinach and lime zest to the pot, stirring until the spinach wilts. Finish with a splash of fresh lime juice and adjust seasoning with salt or pepper if needed.
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