I really like this creamy, curried squash and lentil soup, so much so that it was one of the first dishes during my vegetarian transition that made me realize I wouldn’t go back to eating meat. Dipping some warm, crusty naan into this creamy delicious soup really satisfies as, this squash and lentil soup has everything, flavor, spice, and a creamy, rich consistency.
This soup utilizes my ginger-garlic paste, but if you have not made this before hand, you can simply substitute 1 tbsp finely minced and crushed garlic, and 1 tbsp finely minced ginger in the soup. However, I do recommend making the paste, because it makes this soup that much better.
If you don’t feel like butchering a butternut squash, you can use frozen cubed squash, but just add this in once the lentils are pretty much cooked, as the frozen squash doesn’t take very long to cook at all. Also, if you do not have coconut oil on hand, just use any kind of cooking oil, but I would recommend trying the coconut oil, because it has a distinctive sweet flavor, and it just goes really well in this dish.
Oh and yes, this is vegan. The creamy consistency comes from a can of coconut milk. Just be careful to turn the heat down a lot after adding in the coconut milk near the end, or it will burn. I ruined an entire soup by burning the crap out of some coconut milk. Luckily, the squash I made was salvageable, but the smell lingered for long enough to remind me never to make that mistake again. Oops!
So here’s the recipe:
- 1 yellow Onion
- 2 tsp Curry
- 1 tsp Chili Powder (or more to taste)
- 1 tsp Mustard Seed
- 1 tsp Turmeric
- 2 tbsp Cumin
- 2 tbsp Ginger Garlic Paste
- 6 cups Vegetable Stock
- 2 cups Butternut Squash
- 1 cup Green Lentils
- 1 can Coconut Milk (I use full fat but light will do)
- 1 tbsp Coconut Oil
- ¼ tsp Salt
- Pepper to taste
- Saute the chopped onion in 1 tbsp coconut oil for about 3-4 minutes until it begins to soften.
- Add in all of the seasonings, except the salt and pepper, and continue cooking for another 1-2 minutes until fragrant.
- Add in vegetable stock, 1 cup of dry lentils, and cubed squash.
- Bring this mixture to a boil, then reduce to a simmer allowing the ingredients to cook for about 40 minutes, adding in more water if necessary.
- Once the lentils and squash are tender, add in the coconut milk, and cook for another 3-5 minutes on very low heat. Season will salt and pepper.
- Place the mixture in a food processor or blender, and puree until smooth.