Meat to the Side by Liren Baker

Author:Liren Baker
Language: eng
Format: epub
Publisher: Victory Belt Publishing
Published: 2021-01-15T00:00:00+00:00

Thai Curry Butternut Squash Lentil Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

When I need something warm and comforting, this soup checks all the boxes. Lentil soup is one of the coziest soups around, and when made with butternut squash, it has a lovely creaminess without the cream. A touch of Thai curry adds an extra layer of warmth to this soup.

2 tablespoons extra-virgin olive oil

1 cup finely chopped yellow onions (about 1 medium onion)

1 teaspoon minced garlic

1 teaspoon grated fresh ginger

1 tablespoon red curry paste

4 cups roughly chopped butternut squash

1 cup red lentils

1 teaspoon kosher salt

6 cups vegetable stock

½ cup canned light coconut milk

1 teaspoon Sriracha sauce, plus more for garnish if desired

Freshly ground black pepper

Fresh cilantro, for garnish

1. Heat the olive oil in a Dutch oven or soup pot over medium-low heat. Add the onions, garlic, and ginger and cook until the onions have wilted, about 3 minutes. Stir in the curry paste and cook for another minute to toast the spices.

2. Add the butternut squash, lentils, salt, and vegetable stock and bring to a boil. Lower the heat to a simmer, then cover the pot and cook, stirring periodically, for about 30 minutes, until the squash and lentils are tender.

3. Using an immersion blender, blend the soup until the squash is mostly or fully mashed, depending on your desired consistency—I like to keep it a little chunky. This can also be done by blending a portion of the soup in a blender and returning it to the pot.

4. Stir in the coconut milk and Sriracha and adjust the seasoning with salt and pepper to taste if necessary.

5. Garnish with cilantro and a drizzle of Sriracha (if you like heat). Serve immediately.

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