Coconut Curried Butternut Squash and Red Lentil Soup

Ingredients

• 900 g butternut squash, peeled and cubed
• 2 tbsp extra-virgin olive oil
• 1 tbsp coconut oil
• 1 unit yellow onion, diced
• 3 unit 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)

Instructions

1. 1

   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.

2. 2

   Meanwhile, warm 1 tbsp coconut oil in a large pot over medium heat.

3. 3

   Add diced onion and a pinch of salt; sweat 6 minutes until translucent and softened.

4. 4

   Stir in minced garlic, grated ginger, and red curry paste; cook 90 seconds until wildly fragrant and the paste darkens.

5. 5

   Add ground cumin and coriander; toast for 30 seconds to bloom the spices.

6. 6

   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.

7. 7

   Add the roasted squash and coconut milk; simmer another 5 minutes to marry the flavours.

8. 8

   Blend with an immersion blender until glossy and silky-smooth, about 2 minutes.

9. 9

   Finish with fresh lime juice and fish sauce; taste and adjust salt.

10. 10

    Serve topped with toasted pumpkin seeds, a drizzle of chili oil, and torn cilantro.