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Roasted Butternut Squash Lentil Curry Soup

OH !  YUM !  What a great soup ! A real welcome to start any meal…but keep the serving small and keep them guessing.
Roasted Butternut Squash Lentil Curry Soup
 
OH ! YUM ! What a great soup ! A real welcome to start any meal…but keep the serving small and keep them guessing.
Author:
Ingredients
  • 1 med butternut squash, about 5 cups, diced, seeds reserved
  • 2 tbsp vegetable oil
  • 1 cup red or yellow lentils
  • 2½ cups water
  • 1 tsp cumin seeds
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1" piece fresh ginger, minced
  • 2 tbsp Perth Pepper and Pestle Curry & Cardamom Everything Sauce
  • salt and pepper to taste
  • 3 cups water or vegetable stock
  • juice of ½ lemon, about 1 tbsp
  • cilantro
Instructions
  1. Preheat oven to 400ºF. Place squash on baking sheet lined with foil and toss with 1 tbsp vegetable oil. Bake for 25 minutes, or until squash becomes tender, stirring halfway.
  2. Meanwhile, in a medium saucepan, combine lentils and 2½ cups water. Bring to a boil, reduce heat, and simmer covered for 10 to 15 minutes, or until lentils begin to break down.
  3. Clean squash seeds of pulp and dry well with a paper towel. Toast seeds along with salt to taste in dry skillet over medium heat until golden, about 3 to 4 minutes, stirring frequently.
  4. Add cooked squash to the lentils and mash with fork or potato masher.
  5. In a large saucepan, heat 1 tbsp oil over medium heat. Add cumin seeds and heat for 1 minute. Add onion, garlic, and ginger and cook about 5 minutes. Stir in Curry & Cardamom Everything Sauce and cook for another minute. Add lentil / squash purée, salt, pepper, and 3 cups water or vegetable stock. Bring to a boil and simmer for 10 minutes. Add more liquid if desired. Stir in lemon juice. Purée in a blender in batches.
TO SERVE
  1. Ladle into a serving bowl and garnish with a dollop of Curry & Cardamom Everything Sauce, toasted squash seeds and cilantro.

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