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Butternut Squash Soup

By on October 28, 2021

A hearty soup to try at home…

On a cold autumn day, there’s nothing as soothing as a warm cup of delicious soup.

You will fall in love with this super creamy butternut squash soup with an asian twist. The addition of coconut milk and curry spice gives an added punch to the slightly sweet butternut flavor.

Ingredients

Butternut squash cut in cubes

1 medium size onion

3 medium size carrots

1 cup lentils

500 ml coconut milk

1 tablespoon curry roux

Extra virgin olive oil

Roasted pumpkin seeds

Rock salt

In a soup casserole, saute onions in extra virgin olive oil.  Next, add the butternut squash cut in cubes, carrots and lentils. Allow to cook a little.

Add water and cover the casserole with a lid. Allow to boil until vegetables are tender.  Pour the coconut cream and curry. Stir and mix well until lumps disappear and consistency becomes thicker.  Serve hot garnish with roasted pumpkin seeds.

(Here’s how to roast pumpkin seeds.  Wash the seeds in a strainer under running water. Pat them dry with a kitchen paper towel and toss the seeds with olive oil.  Sprinkle with rock salt and put them on a baking tray with parchment paper. Roast for 15-17 minutes in the oven until the seeds are toasty.)

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