Coconut Curry Butternut Squash and Red Lentil Soup

Ingredients

• 900 g butternut squash, peeled and cubed
• 3 tbsp coconut oil
• 1 unit yellow onion, diced
• 1 tbsp fresh ginger, grated
• 4 unit garlic cloves, minced
• 2 tbsp mild curry powder
• 1 tbsp tomato paste
• 5 cup vegetable stock
• 0,75 cup red lentils, rinsed
• 1 cup full-fat coconut milk
• 2 tbsp lime juice
• 0,25 cup fresh cilantro, chopped
• 0,5 tsp chili flakes

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss butternut squash cubes with 2 tbsp coconut oil, salt, and pepper; spread on a sheet pan.

2. 2

   Roast for 25-30 minutes, flipping halfway, until edges are deeply caramelized and flesh is tender when pierced.

3. 3

   Meanwhile, melt remaining 1 tbsp coconut oil in a large pot over medium heat until it shimmers.

4. 4

   Add diced onion and a pinch of salt; sweat 6-8 minutes until translucent and edges turn golden.

5. 5

   Stir in ginger, garlic, and curry powder; toast 90 seconds until intensely fragrant.

6. 6

   Add tomato paste and cook 2 minutes until it darkens.

7. 7

   Pour in vegetable stock and add the rinsed red lentils; bring to a simmer and cook 15 minutes until lentils collapse.

8. 8

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

9. 9

   Blend with an immersion blender until completely silky, adding a splash of stock if too thick.

10. 10

    Stir in fresh lime juice and season with salt to taste.

11. 11

    Ladle into bowls and garnish with cilantro, a swirl of coconut milk, and a pinch of chili flakes.