Curried Coconut, Squash, and Lentil Soup
By Sarah Axtell, ND • July 16, 2014
It is a complete meal, as it is packed with protein from lentils, veggies and satisfying fat from coconut milk.
The ginger and curry powder are very warming, which makes this meal ideal for a chilly fall day. And not to mention they are anti-inflammatory, promoting overall wellness. The squash is full of Vitamin A, which is anti-viral and immune-supportive. What more could you ask for in a Fall soup?
- 1 butternut squash, peeled and cubed
- 1 cup lentils
- 1 tbsp coconut oil (or olive or grapeseed oil)
- 1 cup chopped onion
- 4 garlic cloves, peeled and minced
- 1.5 tsp salt
- 2 tsp curry powder
- 1/2 tsp coriander
- 1/4 tsp ground nutmeg
- 2 tsps fresh grated ginger
- 3 tbsps lemon juice
- 1 14 oz can of chopped stewed tomatoes
- 1 can coconut milk
- 1 tbsp maple syrup
- Plain yogurt to top (optional. I used goat yogurt)
- Cilantro to top (optional)
1. Cook the squash and lentils in 5 cups of water in a large soup pot until they are tender, about 30 minutes.
2. Heat oil in skillet over med. heat and saute onion and garlic. About 5 minutes.
3. Add onion and garlic to soup pot. Stir in salt, curry powder, coriander, ginger, and lemon. Also add tomatoes.
4. Puree soup with immersion blender or food processor. (Not necessary to totally puree the soup or puree it at all.)
5. Add can of coconut milk and maple syrup to soup pot and mix thoroughly. Add more salt if needed.
6. Top with plain yogurt and cilantro.
Editor’s Note: The information in this article is intended for your educational use only. Always seek the advice of your physician or other qualified health practitioners with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health program.