Coconut Curry Butternut Squash and Red Lentil Soup
A velvety, golden soup where sweet roasted squash meets warm curry spices and creamy coconut milk, finished with a bright lime and cilantro kick.
- Time
- 60 min
- Servings
- 6
- Level
- Easy
Original Olivi recipe · nutrition calculated per serving
Instructions
11 steps · tick them off as you cookPreheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tbsp coconut oil, salt, and pepper; spread on a sheet pan.
Roast for 25-30 minutes, flipping halfway, until edges are deeply caramelized and flesh is tender when pierced.
25-30 minutesMeanwhile, melt remaining 1 tbsp coconut oil in a large pot over medium heat until it shimmers.
Add diced onion and a pinch of salt; sweat 6-8 minutes until translucent and edges turn golden.
6-8 minutesStir in ginger, garlic, and curry powder; toast 90 seconds until intensely fragrant.
Add tomato paste and cook 2 minutes until it darkens.
2 minutesPour in vegetable stock and add the rinsed red lentils; bring to a simmer and cook 15 minutes until lentils collapse.
15 minutesAdd the roasted squash and coconut milk; simmer another 5 minutes to marry the flavours.
5 minutesBlend with an immersion blender until completely silky, adding a splash of stock if too thick.
Stir in fresh lime juice and season with salt to taste.
Ladle into bowls and garnish with cilantro, a swirl of coconut milk, and a pinch of chili flakes.
Chef's tip
Roasting the squash instead of boiling it concentrates the natural sugars and adds a smoky caramelized depth that raw simmering can never achieve.
Suggested pairing
Pair with warm naan or toasted pita and a chilled off-dry Riesling to balance the gentle spice.
About this recipe
A velvety, golden soup where sweet roasted squash meets warm curry spices and creamy coconut milk, finished with a bright lime and cilantro kick.
Soups and stewsEasyvegangluten-freedairy-freecreamy
