Butternut Squash Red Lentil Curry Soup


It's Autumn! Days are cooler, the leaves are turning, and the rains have started here in Oregon!

Autumn is a wonderful time for squash soups! One of my favorites is Butternut Squash Red Lentil Curry Soup. It's a thick, filling soup that is delicious with a sourdough bread or Whole Wheat Stout Bread. It's just as good as leftovers as it is when made fresh.



Butternut Squash Red Lentil Curry Soup

1 medium butternut squash

2 cups red lentils
1 small onion
1 small sweet potato
2 medium carrots
1 medium parsnip
1 tablespoon ground flaxseeds
¼ cup water
8 cups vegetable stock
1 tablespoon ground ginger
1 tablespoon curry powder
2 sprigs fresh rosemary
1 teaspoon grated fresh ginger
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds

Peel and seed butternut squash. Cut into ½ pieces. Dice onion. Mince fresh ginger. Roughly chop carrots, parsnips, and sweet potato. Roughly chop rosemary.

Heat the water in a large pan. Add flaxseeds. Cook until mixture starts to thicken. Add ginger and curry powder. Cook for 1 to 2 minutes.

Add onions and cook until onions turn opaque. Add carrots, parsnip, and butternut squash. Allow to cook for a few minutes adding a small amount of water if it starts to stick.

Rinse the red lentils and add to pan. Add rosemary. Pour the stock into the pan. Stir to combine.

Cook until butternut squash is tender, approximately 25-30 minutes. Allow to cool until easy to handle. Using an immersion blender, blend until desired consistency.

Dry roast pumpkins and sunflower seeds in a skillet, stirring constantly.

Serve soup in bowls with seeds on top as a garnish.


Note: I use organic ingredients whenever possible!

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