Curried Butternut and Red Lentil Soup
Ingredients
- 1 each butternut squash about 3 lbs, peeled and cubed
- 1 cup red lentils
- 1 quart chicken or vegetable stock
- 1 medium yellow onion chopped
- 1 15-oz can diced tomatoes
- 1 T fresh ginger minced
- 2 cloves garlic minced
- 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp cayenne optional
- 2 T cilantro fresh, chopped, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, until softened and translucent.
- Add ginger and garlic and cook for 3 more minutes, stirring often.
- Add squash, diced tomatoes, red lentils, chicken stock, salt, and cayenne pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until lentils and squash are tender.
- Carefully transfer hot soup to a blender and process until smooth.
- Season with more salt if needed. Top with fresh chopped cilantro before serving.
