This is one of my absolute favorite fall/winter soups. The recipe, slightly adapted from Sara Forte’s “Curried Sweet Potato Soup,” uses butternut squash instead of sweet potatoes. It is a complete meal in a bowl; light and creamy, butternut squash soup topped with hearty, protein-packed lentils, and crunchy, salty cashews. It is warm and comforting and super nourishing. Plus, it is vegetarian, vegan (if you use coconut oil) and gluten-free. It is sure to become a family staple. Enjoy!
- 2 tablespoons coconut oil
- 1 onion, roughly chopped
- 1 tablespoon freshly grated ginger
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- Fresh ground pepper
- 2 pounds sweet potatoes, peeled and cut into 1-inch pieces
- 3-4 cups vegetable stock
- 1 tablespoon of Sriracha, optional
- 1 -15 ounce can coconut milk
- Optional Toppings: fried lentils, yogurt, cilantro, and roasted cashews
- Heat coconut oil in a large pot over medium heat. Add onions and sauté until soft and translucent, about 6 minutes. Add garlic and ginger and cook for 2 more minutes. Stir in the curry, turmeric, and cumin. Cook for another 2 minutes.
- Add the potatoes and stock and bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until the potato is soft.
- Let mixture cool and pour into a Vitamix or high-powered blender and blend until smooth. Stir in the Sriracha, if using, and the coconut milk. Taste and adjust seasonings.
- Ladle soup into bowls and serve with optional toppings
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