Fast, easy and nutritious, this Thai Curry Squash & Lentil Soup is a twist on the traditional, which will become a family favorite in no time. It's also gluten free, dairy free, vegetarian, and vegan. Perfect for everyone!
1lbButternut Squash - peeled and cut into 1 inch pieces
1cupRed Lentils
5cupsVegetable Stock - gluten free if required
13½fl ozCoconut Milk
½LimeLime - juice only
Fresh Cilantro (Coriander) - optional garnish
Sea Salt and Black Pepper
Instructions
Heat the olive oil in a large pan or Dutch oven. Sauté the onions, carrots and celery on a medium low heat for around 10 minutes until soft, stirring occasionally.
Stir in the Thai red curry paste, crushed garlic, butternut squash, red lentils and stock.
Season well with sea salt and pepper. Bring to a boil then turn down and simmer for around 30 minutes, or until the veggies are all tender.
Remove from heat, add all but a couple of tablespoons of the coconut milk and stir in the lime juice.
Carefully blend the soup, either in batches in a blender or with a stick immersion blender, until completely smooth. This will take 1-2 minutes.
Taste and season again if necessary. If the soup is too thick for your taste it’s fine to add a little more stock.
Serve with a swirl of the reserved coconut milk and some cilantro/coriander on top if you’re feeling fancy.
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.