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Dinner for 6

Coconut Curry Squash Soup

Roasted squash and lentils simmer with coconut milk, curry spices, carrot, and garlic for a smooth filling soup.

$1.22per serving $
60 minstart to table
6servings

IndianVegetarianVeganDairy-freeBudgetFamilyLunchesDinnersCold-weather comfortFallWinter

Ingredients

  • 1 butternut squash
  • 1/2 tbsp olive oil
  • 1 large onion
  • 3 clove garlic
  • 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 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

Steps

  1. Heat the oven to 425 F, peel and cube the squash, toss it with 1/2 tablespoon oil, and roast on a baking sheet for 25 minutes.
  2. Cook the onion, garlic, and carrot in 2 teaspoons oil in a large pot over medium heat for 8 minutes.
  3. Stir in the curry powder, turmeric, garam masala, and pepper, and cook for 1 minute.
  4. Add the roasted squash, water, bouillon cubes, and 3/4 cup lentils, then simmer for 12 minutes.
  5. Blend the soup until smooth, stir in the coconut milk and lemon juice, and heat for 5 minutes.
  6. Warm the remaining lentils with mint, curry powder, garam masala, and salt in a small pan for 5 minutes, then spoon them over the soup.

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