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Winter Squash Soup
Servings: 4
Preparation Time: 30 minutes
- 1 pound butternut squash, peeled and cubed
- 1 cup red lentils, soaked and drained
- 1 Roma tomato, diced
- 1/2 cup shredded coconut
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/4 cup minced onion
- 1/4 cup diced red pepper
- 4 cups water, add more if needed
- 2 tablespoons coconut oil
- 1 teaspoon ground mustard
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 1 1/2 teaspoons salt
- 1 tablespoon honey
- 1 lemon, juiced
- 1/2 cup minced cilantro
Directions:
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 minutes, covered. Remove the cover and simmer another 10 minutes.
To temper:
In a small skillet, warm the coconut oil until hot. Add the mustard, red pepper flakes, garlic, and salt. Stir 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 and photo submitted by Kim, OH.
