Coconut Curry Butternut Squash and Red Lentil Soup
This Coconut Curry Butternut Squash and Red Lentil Soup combines the sweet, earthy flavor of roasted squash with the creamy richness of coconut milk and the delightful zing of curry spices. It's a comforting and warming soup, perfect for chilly days and ideal for those who enjoy a hint of exotic flavors without being overwhelmed. Adding seafood like shrimp, crab, or lobster transforms it into a sumptuous main course that's as hearty as it is flavorful.
4
Servings
162.5
Calories
15
Ingredients
Ingredients
butternut squash
1 small (cut in half and roasted)
olive oil
as needed (for roasting and cooking)
onion
1 small (diced)
leek
1 small (diced)
fresh hot pepper
1 small (minced)
celery
1 stalk (diced)
carrot
1 small (diced)
garlic clove
1 (minced)
ginger
1 tablespoon (minced)
curry powder
1 teaspoon
salt
to taste
freshly ground black pepper
to taste
chicken or vegetable stock
1 liter
red lentils
1/2 cup
coconut milk
3 tablespoons
Instructions
1
1. Preheat the oven to 350°F (175°C). Cut the butternut squash in half lengthwise and remove the seeds and stringy center. Lightly brush each half with olive oil and place cut-side down on a baking sheet. Roast in the oven until the flesh is tender, about 25-40 minutes.
2
2. While the squash is roasting, heat a large soup pot over medium heat. Add a tablespoon of olive oil, followed by the diced onion, minced leek, minced hot pepper, diced celery, diced carrot, minced garlic, minced ginger, and curry powder. Season with salt and freshly ground black pepper, and cook, stirring frequently, until the vegetables are softened, about 10 minutes.
3
3. Pour in the chicken or vegetable stock and bring to a simmer. Add the red lentils and continue to simmer, stirring occasionally, for about 15 minutes, or until the lentils are tender.
4
4. Once the squash is tender, scoop the flesh from the skin and coarsely mash it. Add the mashed squash to the pot and stir well to combine.
5
5. Stir in the coconut milk and blend everything until smooth using an immersion blender or in batches using a countertop blender. Taste and adjust the seasonings with additional salt and pepper as needed.
6
6. Serve the soup hot, optionally garnished with additional coconut milk swirl, chopped fresh cilantro, or a squeeze of lime for brightness.
Nutrition Information
5.25g
Fat
23.75g
Carbs
7.5g
Protein
5.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are the primary flavors in this Coconut Curry Butternut Squash and Red Lentil Soup?
The soup features a sweet and earthy roasted squash flavor complemented by creamy coconut milk and zesty curry spices.
Is this recipe suitable for vegetarians?
Yes, the soup is vegetarian if you use vegetable stock instead of chicken stock.
Can I add protein to this soup to make it a main dish?
Adding seafood like shrimp, crab, or lobster transforms this soup into a hearty and sumptuous main course.
What is the calorie count per serving?
Each serving contains approximately 162.5 calories.
How much fiber is in one serving?
There are 5.5 grams of fiber per serving.
What temperature should the oven be set to for roasting the squash?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long does the butternut squash take to roast?
It typically takes between 25 to 40 minutes until the flesh is tender.
What type of lentils are used in this recipe?
The recipe specifically calls for 1/2 cup of red lentils.
How long do the red lentils need to simmer?
They should simmer for about 15 minutes or until they are tender.
How much coconut milk is required for the soup?
The recipe uses 3 tablespoons of coconut milk.
What ingredients are used for the aromatic base of the soup?
The aromatic base includes onion, leek, celery, carrot, garlic, and ginger.
Is fresh ginger used in this soup?
Yes, the recipe specifies using one tablespoon of minced fresh ginger.
Does the recipe call for garlic?
Yes, one minced garlic clove is included in the vegetable sauté.
How much curry powder should I add?
The recipe calls for 1 teaspoon of curry powder.
What kind of oil is used for cooking?
Olive oil is used for both roasting the butternut squash and cooking the vegetables.
How do I achieve a smooth consistency for the soup?
You can use an immersion blender directly in the pot or a countertop blender in batches until smooth.
How many servings does this recipe provide?
This recipe is designed to make 4 servings.
What is the fat content per serving?
There is 5.25g of fat per serving.
How much protein is in each serving of this soup?
Each serving provides 7.5g of protein.
Are there any recommended garnishes for serving?
You can garnish the soup with a coconut milk swirl, chopped fresh cilantro, or a squeeze of lime.
Can I use vegetable stock instead of chicken stock?
Yes, the recipe allows for the use of either chicken or vegetable stock based on preference.
How do I prepare the butternut squash before roasting?
Cut it in half lengthwise and remove the seeds and the stringy center before brushing with oil.
What do I do with the squash after it has finished roasting?
Once tender, scoop the flesh from the skin and coarsely mash it before adding it to the soup pot.
Is there any heat or spice in this soup?
Yes, it contains one minced fresh hot pepper and curry powder for a bit of zing.
What kind of leek preparation is required?
The leek should be minced before being added to the pot.
How much stock is used in the recipe?
The recipe requires 1 liter of chicken or vegetable stock.
What amount of onion is needed?
The recipe uses one small diced onion.
Are there many carbohydrates in this soup?
There are 23.75g of carbohydrates per serving.
What is the suggested serving temperature for this dish?
The soup is best served hot.
Is this soup considered a comfort food?
Yes, it is described as a warming and comforting soup perfect for chilly days.