CURRIED BUTTERNUT SQUASH AND LENTIL SOUP
Good for what ails you.
3 tbsp butter or olive oil
1 large onion diced
2 stalks celery with leaves diced
2 carrots diced
2-3 parsnips diced
3 large cloves garlic minced
2” piece ginger minced
1 750 g package frozen butternut squash thawed or a med butternut squash peeled and cubed
1 litre chicken stock
2 tbsp Indian curry paste - I like hot but you choose (Deb used Pataks)
1-2 tsp Chile flakes or less if you’re a wimp
1 tsp salt
1/2 tsp pepper
2 cups dry lentils
2 cans coconut milk (not light)
1/4 cup lime juice
Salt and pepper to taste
1 large onion diced
2 stalks celery with leaves diced
2 carrots diced
2-3 parsnips diced
3 large cloves garlic minced
2” piece ginger minced
1 750 g package frozen butternut squash thawed or a med butternut squash peeled and cubed
1 litre chicken stock
2 tbsp Indian curry paste - I like hot but you choose (Deb used Pataks)
1-2 tsp Chile flakes or less if you’re a wimp
1 tsp salt
1/2 tsp pepper
2 cups dry lentils
2 cans coconut milk (not light)
1/4 cup lime juice
Salt and pepper to taste
In large pot or Dutch oven sauté veg in butter or oil for 5-10 minutes until onion is translucent. Add curry paste and chili flakes and cook a couple minutes more. Add lentils, salt, pepper and stock, bring to simmer and cook for about an hour until vegetables are soft. Add extra water or stock if needed. Using immersion blender purée as much as you like. I leave it a bit chunky. Add coconut milk and heat till simmer. Check seasoning! Finish with lime juice and fresh chopped cilantro. Makes a big pot of soup but freezes well.