A cozy, velvety fall soup filed with lentils, butternut squash, and layers of exotic flavors.
This Lentil and Butternut Soup is loaded with fall flavors with a twist of creamy island intrigue.
Thoroughly wash and pat dry one leek. Cut off the dark green leaves and the root and discard. Thinly slice the remaining leek into rings. Place the rings into a bowl of cold water and swish around to remove and dirt or grit that settled down into the creases. Drain and let set until ready to use.
Butternut Squash is a tough mother and requires a sharp chef knife, please be careful! Cut 1/4-inch off each end. Use a sharp vegetable peeler to peel the outer skin. Cut the squash in half and remove all the pulp and seed. Cube the remaining squash.
Add 1 cup of lentils to a large bowl of cold water removing any undesired lentils. Drain right before using. NOTE: Lentils do not need to soak for hours like other legumes.
~ Prepare the Lentil & Butternut Soup
Heat 5 tablespoons of coconut oil in a large stock pan. Add the leek and squash and brown, about 5 minutes. Stir in 1 teaspoon cumin powder, 1 teaspoon cinnamon, 1 teaspoon cardamon, 1 teaspoon ground ginger, and 1 teaspoon turmeric coating the vegetables.
Add 2 cups of coconut milk, 2 1/3 cups water, and the lentils. Let simmer for 20 minutes. Use a masher or the back of a wooden spoon to mash the vegetables until soup is smooth. Taste and season with salt and pepper as needed. If you like add a squeeze of fresh lime juice and mix well.
Garnish the soup with some toasted coconut and sprinkled paprika. This makes a beautiful, healthy, meatless dish. But if you need some meat, serve them with my Ham, Apple, and Brie Pocket Sandwich.
- 1 cup lentils
- 1 medium butternut squash
- 1 leek
- 5 tablespoons coconut oil
- 1 teaspoon cumin powder
- 1 teaspoon cinnamon
- 1 teaspoon cardamom
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 2 cups coconut milk
- 2 1/3 cups water
- Juice from 1 lime, if desired
- Toasted coconut, for garnish
- Paprika, for garnish
Peel and slice the leek removing the root and dark leaves. Peel the butternut squash, remove the seeds and cut into cubes. Heat the oil in a large stock pan. Add the leeks, squash, cumin, cinnamon, cardamom, ginger and turmeric and brown for 5 minutes.
Add the coconut milk, water, and the lentils. Let simmer 20 minutes. Blend until the soup is smooth. Add the lime juice and mix well.
Serve the soup decorated with toasted coconut and paprika.