Squash Soup, Creamy Butternut with Ginger, Coconut Milk & Red-Lentils

By seamline

Ingredients

• 1 large onion
• 3 cloves garlic
• 1 inch piece ginger
• 1 tsp extra virgin olive oil
• 2/3-3/4 c red lentils
• 6.5 cups water
• 2.2 # butternut squash pumpkin
• 3/4 c coconut milk
• Salt and pepper
• Coriander

Details

Servings 5
Adapted from feedyourawesomemachine.com

Preparation

Step 1

Peel & roughly dice the onion, garlic and ginger. Toss into a large soup pot along with the olive oil, and place over a medium heat.
Sauté gently, with the lid on, stirring frequently to prevent from sticking, for around 10 minutes or until golden and transparent.

Meanwhile wash the lentils by tipping them into a sieve, and placing them under running water. Stir them around with your hand to wash off any dirt or grit.

Peel the butternut squash, scoop out the seeds and cut it into rough dice (see the video below).

When the onion mix is ready, pour in the water and bring to the boil. Add the lentils and the pumpkin and reduce the heat to a light boil.

Set your timer for 17 minutes.

When the timer rings, check your pumpkin & lentils, they should both be tender. If not, continue cooking a few minutes more. Take the pot off the heat and blend until smooth either with a stick blender, or in a standard upright blender.

Pour the coconut milk into the pot of blended soup and season with salt and pepper to taste.

Serve with chopped coriander.