With the weather getting a bit colder this time of the year, I am all about cozying up on the sofa with stews, soups, and chilli. I have to say I have been living off of warming bowls the past few weeks, but salad just does not seem appealing to me in fall, and I am sure that a lot of people feel the same way!
October and November are also a very busy times for myself, I have so many assignments, midterms, and I am constantly working at my desk trying to get through mountains of work. Let’s just say I cannot wait for my little vacation to the Cotswolds next week where I’ll be staying in a cottage on a beautiful organic farm, that has pilates, cooking classes, and delicious food which is the combination that I need!
This soup is perfect to make on a Sunday for the week ahead, I just heat a bowl up for lunch and I am pretty much set for lunch and dinner for a couple of days. Butternut squash is an amazing carb and it’s abundant this time of year, making the soup fairly cheap to make. The lentils add a protein punch to the soup- making it more satiating! If you love curry and wholesome warming soups this is the dish for you.
Have a lovely week,
Curried Butternut Squash Lentil Soup
- 1 Tbsp Coconut Oil
- 1/2 Yellow Onion (Diced)
- 3 Cups Cubed Butternut Squash
- 1 Cups Chopped Cauliflower
- 3 Tbsp Curry Powder
- 1/4 tsp Turmeric
- 1/2 Cup Red Lentils (Rinsed)
- 1 Cube Vegetable Stock
- 6 Cups Water
In a medium-large pot over medium heat melt the coconut oil.
2. Add the onion and fry off for 4 minutes or until slightly brown.
3. Add the butternut squash, cauliflower, 2 Tbsp curry powder, and turmeric- fry off for 5 more minutes.
4. Add the vegetable stock cube and water. You can always use 6 cups of vegetable broth instead if you like.
5. Add the lentils and on a low-medium heat allow the squash to cook through for about 30 minutes or until soft. Stirring about every 5 minutes.
6. Once the lentils and butternut squash have cooked through add the remaining curry powder and salt and pepper to taste (optional) stir through for two more minutes.
7. Blend the soup using a hand blender or regular blender- but be careful!
8. Serve up in four bowls or enjoy leftovers for the next day.