Healing Curry Butternut Squash Lentil Soup Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger and sauté until fragrant.
• STEP 2.Add curry powder, turmeric, cumin, and cinnamon to the pot and stir well to coat the onions and spices.
• STEP 3.Add diced butternut squash, lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils and squash are tender.
• STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
• STEP 5.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!

Cooking Tips

• To save time, you can use pre-cut butternut squash or frozen butternut squash cubes.
• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• If you prefer a chunkier soup, you can skip blending and leave some of the butternut squash and lentils whole.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup with crusty bread or a side salad for a complete meal.