What You Need
2 spoonfuls of coconut oil
1 large butternut squash cut in half, seeds removed
6 cups of veggie broth
1 onion diced
4 garlic gloves minced
2 carrots diced
2 celery stalks diced
1 cup red lentils rinsed and drained with a sieve
1-2 tbsp curry powder depending on your spice preference
1 TBSP minced or microplaned fresh ginger
1 can of full fat coconut milk
Sea salt and pepper to taste
Preheat oven to 400 F.
Cut the butternut squash in half, scoop out the seeds and make long slices into the butternut squash, just piercing the flesh. Rub coconut oil onto each half and season with sea salt and pepper. Place each half sliced side down on a lined baking sheet. Bake for 30-40 mins.
Meanwhile, dice all your veggies and heat a stalk pot with 1 tbsp of coconut oil on medium heat.
Add all the veggies sautéing for a couple minutes then follow with the garlic and curry powder sautéing for 8 minutes.
Add the red lentils and veggie broth. Bring it to a simmer and let cook for 20 minutes.
Scoop out the cooked butternut squash and add it to the soup.
Pour in the can of coconut milk.
Blend half or the whole batch with an immersion blender or regular blender, depending on your preference of consistency.
Serve with a squeeze of fresh lemon juice, chopped cilantro or just as is.
I like to double the batch and store them in mason jars in the fridge for the week. Gift some to a friend and serve over a bed of quinoa and chickpeas for an easy dinner.