This time of year is hard for me: the weather is grey, the holidays are over and there's nothing but the hard slog until spring.
Good thing there's soup in the world to warm my heart as well as my chilled bones! This super thick number hits all my soup requirements: a complete meal and so full of goodness that it almost stands up by itself, while only taking one pot and one knife to make. Easy clean up and well worth it; as it makes dinners for me for several days.
it's gorgeous orange colour is like a big bowl of replacement sunshine!
YOU WILL NEED:
1 immersion blender
1 large soup pot.
about 30 minutes.
INGREDIENTS:
4 cups of diced butternut squash.
1 large white onion
3-4 cloves of garlic
1.5 cups of red lentils
4 cups vegetable broth
1T olive oil or cooking oil of choice
2T curry paste (I use Patak's vindaloo)
2T (or more Sriracha Chili Garlic Sauce
1 cup unsweetened coconut yoghurt.
1 T cumin
1 tsp celery salt
1 tsp cracked black pepper or more to taste
1 bay leaf
Start heating up the soup pot and pour the olive oil in there to warm. Chop the onion and garlic- no need to dice to finely, as everything will be blended at the end any way.
Saute the onions and garlic in the oil- when it starts to get a little dry, just pour a bit of the broth in there to keep it lubed up. Crack a little black pepper in there, and sprinkle the celery salt and cumin. As it's cooking, rinse and drain your lentils.
When the onions are translucent, add the lentils and the butternut squash and stir well to blend the lentils and the squash with the onions and herbs. Toss in the chili garlic sauce and stir to coat. Cook for about 3 mins, making sure the lentils don't stick to the bottom.
Add the rest of the broth and the curry paste- stir to blend well. Bring to a boil, boil for about 5 and then simmer for about 20 with the lid on the pot, to make sure the squash and lentils are well and truly cooked.
Turn the stove off and blend the soup thoroughly with your immersion blender, then add the coconut yoghurt and continue to blend- it will make it super smooth and creamy looking.
SERVE AND ENJOY!
I often make some rice to add to the soup- it's so thick the rice can sit right on top. I also enjoy a dollop of hummus with it as well.
