Butternut Squash, Red Lentil, and Coconut Soup Recipe
21. Sep, 2008 
13 Comments
The weather has changed and I have a cold but at least I have a real excuse to make soup again. I actually made soup three times this week: this soup, the carrot soup recipe and a potato and leek. All yummy, all healthy, all comforting and all vegetarian! Well I guess technically I didn’t make them vegetarian because I am addicted to Pacific Foods new organic low sodium chicken broth but they could easily be vegetarian. (And no, I am not getting paid to endorse.)
This soup was attempting to cure my cold through healthy proteins (lentils), wholesome vegetables(butternut squash), cold killing medicinals (ginger and garlic) and a bit of kick (coconut milk). It came together really well, I only wish the picture captured the texture as it was really yummy. I am heading out for a run now but I am going to have the leftovers afterwards. Sadly, my cold is still around but I think I am on the mend.
Butternut Squash, Red Lentil, and Coconut Soup
(serves 4)
1 small butternut squash, about 1.5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 clove garlic, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt and freshly ground black pepper
1 litre chicken or vegetable stock
½ cup red lentils
3 tablespoons coconut milk
Preheat the oven to 350F. 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).
Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.
Similar Recipes:
Butternut Squash Soup
Butter Bean, Fennel Seed, and Vegetable Soup
Swiss Chard, Chicken, and Red Lentil Soup
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Hope you feel better soon!
This looks and sounds tasty, I think I’ll give it a try next week after I have a chance to grab the ingredients.
Looks lile a complete meal by itself.. Lentils are always so satisfying.
Nice to see other software developers/food bloggers, by the way!
This looks delectable, and so does the roasted tomato soup. Please check out http://www.behindtheburner.com. It’s a brand new site that offers tips and tricks on everything in the culinary world.
Ohh, you have lots of influences here, squash from Canada, Greek lentils, curry from the east and coconut milk for a touch of exotica…nice!
As you have seen for yourself I love butternut squash soup too! I like the addition of coconut and will definitely have to try it.
I think a bowl of soup is the best medicine when you have a cold.
And this soup looks so delicious.
Nice touch with the coconut! Sounds like an interesting mix and definitely one I would love to try.
this sounds delicious and i hope it worked with kicking out your cold!
What a comforting combination of flavors! I hope you are feeling better!
Takuan Daikon – I hope it works out!
Jude – it was definitely a complete meal, I believe soups should be if they can possibly help it.
Lynn – Thank you, I will check it out
Peter – Greek lentils? I didn’t know
Sylvie – Squash soup is such a keeper
Happy Cook – I couldn’t agree more.
Bridgett – I have a bad habit of adding coconut to everything.
Kickpleat – It helped, but it didn’t kick hard enough I guess.
Deborah – Very comforting indeed and thanks.
Katerina, I've made this soup twice now, 2nd time a double batch…have had it for lunch all week. Used 4 pounds of roasted butternut and 2 serrano peppers, with seeds. Immersion blended, but just enough to leave it chunky…This soup is WONDERFUL, perfect for autumn…next time will add some shredded lamb leftover from a roasted leg…now in my top 10 all time favorite soup recipes!
Fishing Joe I am so glad you like it! I bet it would be delicious with Lamb, yum!
I think I need to make it again, if for no other reason then to update the picture!
I’ve been making this for years, but never thought to put lentils in. What a great way to add a little protein!