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| Winter Squash Soup |
| photo by recipe author |
Servings: 4
Preparation Time: 30 minutes
- 1 lb butternut squash, peeled and cubed
- 1 cup red lentils soaked and drained
- 1 Roma tomato, diced
- 1/2 cup shredded coconut [1]
- 1/2 teaspoon curry powder [2]
- 1/2 teaspoon cumin [2]
- 1/4 cup minced onion
- 1/4 cup diced red pepper
- 4 cups water, add more if needed
- 2 tablespoons coconut oil [3]
- 1 teaspoon ground mustard [2]
- 1/4 teaspoon crushed red pepper [2]
- 1 minced garlic clove
- 1 1/2 teaspoons kosher salt
- 1 tablespoon honey [4]
- 1 lemon, juiced
- 1/2 cup minced cilantro
In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin, onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for 20 min. covered. Remove the cover and simmer another 10 min.
To temper:
In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic and salt. Stir the and cook for 10 seconds. Then put a ladle full of soup into the skillet. It will sizzle. Stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and cilantro. Stir and serve.
Recipe submitted by Kim, OH