Red Lentil and Butternut Squash Soup with Coconut and Spinach
Author: Liza Cannata adapted from Melissa Clark
Serves: 4-6 servings
- 3 tablespoons olive or coconut oil
- 2 small onions, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- fresh ground pepper
- 12 ounces butternut squash, peeled, seeded and diced (about 2½ cups)
- 1 cup red lentils, rinsed
- 4 cups chicken or vegetable stock
- 1-13.5 ounce can coconut milk
- 5 ounces baby spinach
- Fresh lime juice, optional
- Heat oil in a large soup pot over medium-high heat.
- Add the onion and cook until soft, about 5-7 minutes.
- Add the garlic, tomato paste, cumin, cayenne, salt and pepper, and cook, stirring often another 2 minutes.
- Add the squash, lentils, stock, and 2 cups water. Stir well.
- Bring the mixture to a boil, reduce it to a simmer, partially cover the pot and cook the soup until the lentils and squash are soft, about 30 minutes.
- Stir in the coconut milk
- Using an immersion blender or working in batches in a blender or food processor, coarsely puree the soup.
- Return the soup to a clean pot and bring it to a simmer. Stir in the spinach until it wilts.
- Turn off the heat and season with lime juice if desired and adjust seasonings if needed.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2022/09/28/red-lentil-butternut-squash-soup-coconut-spinach/
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