Butternut Squash, Red Lentil, and Coconut Soup

Ingredients

  • coconut milk
  • 3 tablespoons
  • coconut milk
  • 3 tablespoons
  • red lentil
  • ½ cup
  • red lentil
  • + 47 more ingredients
    • ½ cup
    • vegetable stock
    • 1 liter
    • vegetable stock
    • 1 liter chicken stock or 1 liter
    • vegetable stock
    • 1 liter chicken stock or 1 liter
    • salt & freshly ground black pepper
    • curry powder
    • 1 teaspoon
    • curry powder
    • 1 teaspoon
    • minced ginger
    • 1 tablespoon
    • minced ginger
    • 1 tablespoon
    • garlic clove, minced
    • 1
    • garlic clove, minced
    • 1
    • carrot, diced
    • 1 small
    • carrot, diced
    • 1 small
    • celery, diced
    • 1 stalk
    • celery, diced
    • 1 stalk
    • hot pepper, minced
    • fresh
    • 1 small
    • hot pepper, minced
    • fresh
    • 1 small
    • leek, small dice
    • 1 small
    • leek, small dice
    • 1 small
    • onion, diced
    • 1 small
    • onion, diced
    • 1 small
    • olive oil
    • butternut squash, about 1 . 5-2lb
    • 1 small
    • butternut squash, about 1 . 5-2lb
    • 1 small

1 Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes). 2 Meanwhile heat a soup pot over medium heat. Add a tablesp...

View full recipe at SpringPad

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