Coconut Curried Butternut Squash and Red Lentil Soup

Name: Coconut Curried Butternut Squash and Red Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Soups and stews
Ingredients: 900 g butternut squash, peeled and cubed; 2 tbsp extra-virgin olive oil; 1 tbsp coconut oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 tbsp fresh ginger, grated; 2 tbsp red curry paste; 1 tsp ground cumin; 1 tsp ground coriander; 4 cup vegetable stock; 0,75 cup red lentils, rinsed; 400 ml full-fat coconut milk; 2 tbsp lime juice; 1 tsp fish sauce (or soy sauce)

A velvety, golden soup where roasted butternut squash melts into coconut milk and red lentils, brightened by ginger, lime, and a swirl of chili oil.

Time: 50 min
Servings: 4
Level: Easy

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Original Olivi recipe · nutrition calculated per serving

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4servings

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Instructions

10 steps · tick them off as you cook

Preheat oven to 425°F (220°C). Toss cubed butternut squash with 2 tbsp olive oil, salt, and pepper; roast on a sheet pan for 25 minutes until caramelized at the edges.
25 minutes
Meanwhile, warm 1 tbsp coconut oil in a large pot over medium heat.
Add diced onion and a pinch of salt; sweat 6 minutes until translucent and softened.
6 minutes
Stir in minced garlic, grated ginger, and red curry paste; cook 90 seconds until wildly fragrant and the paste darkens.
Add ground cumin and coriander; toast for 30 seconds to bloom the spices.
Pour in vegetable stock and rinsed red lentils; bring to a gentle boil, then reduce and simmer 15 minutes until lentils are completely broken down.
15 minutes
Add the roasted squash and coconut milk; simmer another 5 minutes to marry the flavours.
5 minutes
Blend with an immersion blender until glossy and silky-smooth, about 2 minutes.
2 minutes
Finish with fresh lime juice and fish sauce; taste and adjust salt.
Serve topped with toasted pumpkin seeds, a drizzle of chili oil, and torn cilantro.

Chef's tip

Roast the squash rather than boiling it — the Maillard browning on the edges concentrates the sugars and gives the finished soup a much deeper, nuttier backbone.