Coconut Curry Roasted Squash Soup

Ingredients

• 1 butternut squash
• 1/2 Tbsp olive oil
• 1 large onion
• 3 garlic clove
• 2 tsp curry powder
• 1/4 tsp ground turmeric
• 1/4 tsp garam masala
• 1/8 tsp ground black pepper
• 2 1/2 cup water
• 3/4 cup cooked brown lentils
• 1 medium carrot
• 2 vegetable bouillon cube
• 1 3/4 cup canned full-fat coconut milk
• 1/2 lemon
• 2 tsp olive oil
• 3/4 cup cooked brown lentils
• 1 tsp dried mint leaves
• 1/2 tsp curry powder
• 1/4 tsp garam masala
• 1/4 tsp salt

Instructions

1. 1

   Line a baking tray and preheat the oven to 400°F (200°C). Prep the squash.

2. 2

   Poke holes throughout with a fork, lightly brush the cut surface with oil if desired, and place the tray with the cut side facing down. Roast in the oven on the middle rack for about 40 minutes, or until soft.

3. 3

   Add all the lentil crouton ingredients to a medium pan over medium-high heat. Stir often for 5 to 7 minutes, or until the lentils have become lightly golden. Set aside.

4. 4

   Heat some oil in a large pot over medium-high heat. When hot, add the onion and cook until lightly caramelized, about 5 to 7 minutes.

5. 5

   Add the garlic and spices. Cook for 2 minutes, stirring throughout.

6. 6

   Add the water, lentils, carrot, and bouillon. Bring to a boil, reduce to a gentle simmer, and cover with a lid, cooking until the lentils and carrots are soft.

7. 7

   When the squash is removed from the oven and cool enough to handle, gently remove the skin. Then add the squash to the pot.

8. 8

   Purée the soup using an immersion blender or standing blender. Once puréed, add in the coconut milk and heat the soup through.

9. 9

   Squeeze in some fresh lemon juice, plate, garnish with the spiced lentil croutons and enjoy!