Butternut squash and lentil curry soup

Adapted from Food Done Light

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Hearty and rich, hot off the stovetop, you’d never know this comforting soup is deliciously healthy and vegan. We found it to be a delightful light lunch, or a more hearty dinner when paired with a side of fresh apple slices or cream biscuits. It doesn’t take long to prepare so you can be easily enjoying this fall favorite of ours for your next meal. It’s packed with a myriad of flavors, from velvety squash, rich coconut milk, and sweet apples, to spicy fresh ginger and warm curry, but it’s also very easily adapted to what you have on hand. Butternut squash can be substituted with sweet potato (I found I actually like a mixture of both), spinach for another heavy leafy green, the curry can be dialed up or down depending on your preference, and if you don’t have fresh apples or coconut milk, they can be easily omitted.

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Ingredients

2 teaspoons + 1 tablespoon neutral oil, such as canola or grape seed

1 cup chopped onion

1 cup chopped carrot

1 green pepper, chopped

3 garlic cloves, minced

2 teaspoons finely chopped fresh ginger

2 – 5 teaspoons curry powder (depending on your love of curry)

1 tablespoon tomato paste

3/4 teaspoon kosher salt

1 cup lentils (brown, red, or yellow)

3 cups peeled and chopped butternut squash or sweet potato, or a combination

2 apples, peeled, cored, and chopped, optional

6 cups vegetable or chicken broth

2 big handfuls fresh spinach

1 (14 oz) can coconut milk, optional

1/4 cup chopped fresh cilantro, for topping, optional

juice of one lime, for topping, optional

Directions

Heat a Dutch oven over medium heat. Add the 2 teaspoons of oil, onion, carrot and green pepper. Cook for 8 to 10 minutes, until onions are translucent. Add the garlic and ginger. Cook for 1 minute. Add the curry powder, tomato paste and salt. Cook for another minute. Add the lentils, butternut squash or sweet potato, broth and apples and coconut milk (if using). Bring to a boil and reduce to a simmer for 45 minutes. Add the spinach and let wilt, it should only take a few minutes. Add the cilantro and lime juice, if desired. Divide soup into bowls and enjoy.

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Published by

girlkneadsbread

My adventures with bread and the deliciousness of life.

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