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Butternut Squash Red Lentil Soup with turmeric + ginger

February 9, 2016 By Jessica

This soup has been simmering on my stove about a half a dozen times now. Substantial and hearty in all the much-needed ways a soup should be, especially this time of year — and fully capable of taking away those winter blahs. It’s been something I’ve been meaning to share, yet needed to take a long moment of pause just before 2016 came rolling in. You know how life sometimes has you going off the beaten path? Yeah, that. 

School stuff, medical stuff and a whole bunch of other stuff had this Mama needing to unwind a bit from an intense couple of months. I’m learning to embrace a enjoy living in the moment mentality.

Have you seen Grease Live? (I must have seen the original twenty times and wish I kept the vinyl.) Saw it twice already. I remember begging my Mom as a kid for Sandy’s shiny skin-tight pants so I can be as cool as her, but no, that never happened… too bad I already had the hair (!).

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I’m also reading Anne Lamott’s Small Victories: Spotting Improbable Moments of Grace, as well as flipping through my new stack of cookbooks for some new food vibes (NOPI – Ottolenghi’s Middle Eastern, Hartwood – Yucatán, Mexico, Balaboosta – Middle Eastern, At home in the whole food kitchen – Vegetarian, and Simple Thai food – Thai). I want to explore different cultures this year. Small Victories is a good read about perspective and how to see victories even in hardships – something I’m definitely holding onto and working on keeping in view this year.

Also, want this year to be about new ingredients that pack a nutritional punch and new techniques (did also get the Food Lab cookbook filled with loads of techniques and answers to all the whys in the kitchen while entertaining my geeky food science side). Not one to make resolutions, per se, more like aspirations. Resolutions stress me out; when I did make them, ages ago, all I would think about was the restriction, nothing else.

So! About this soup.

I’ve used powdered turmeric for years, but never traveled over to the fresh knobs in the produce aisle, so I had no clue how to use it. Searching using fresh turmeric – my new ingredient, I came across Jamie Oliver’s chicken laksa. His recipe looked delicious, but I had a meat-free soup in mind this time around. I added red lentils for protein and left out the rice noodles since I didn’t have any, and even so, I can’t imagine both in one soup. Maybe, if my metabolism would let me.

I should tell you, even without noodles it is quite filling and has plenty of character. 

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Fresh turmeric has a more pungent flavor – earthy with a little bitterness to it. Nothing to rave about on its’ own but with the round up of ingredients in here it goes from eww, what is that to ooh, I like that. More on fresh vs. dried here. Red lentils do not hold shape as well as green, black or brown lentils, but that was the point with this soup; perfect for thickening soups, stews, curries or dal while adding a good source of protein. They are also sweeter than green and brown lentils – not to be confused with red split peas – and can be found in health food stores these days, in addition to Indian or Middle Eastern markets.

There are many layers to this soup to satisfy your taste buds … first with butternut squash then ginger, chili, turmeric, and lime coming through all at once, followed by some maple sweetness with a whole bunch of chunky lentil soup goodness. It’s just heavenly.

The other ingredients in the long, but not-to-be-dismissed list round out the soup flavor – you don’t really notice they’re there, but when taken out it just isn’t the same, you know? The tropical-ness flavor of coconut doesn’t lend itself much in the soup, rather more for creaminess. If you don’t care for garlic you can certainly do without – though it doesn’t really give any “garlicky” flavor to the soup. I add it in for the anti-bacterial properties because, heck, why not?

Stay warm and get your soup on. Enjoy.

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Butternut Squash Red Lentil Soup with turmeric + ginger
 
Save Print
Prep time
20 mins
Cook time
50 mins
Total time
1 hour 10 mins
 
A hearty enough winter soup to serve as a meal that is both satisfying and flavorful without much fuss. Flavors are heightened after a day or two, making this a good make-ahead meal. Freezer friendly too.
Jessica: From Jessica's Kitchen
Recipe type: soup
Serves: serves 12-14
Ingredients
  • 3-4 tablespoons oil (I use avocado or grape seed oil)
  • 1 large butternut squash (about 6 cups), peeled and diced into 1-inch thick cubes (or use pre-cut squash)
  • 1 small onion, peeled and diced
  • 1 can full-fat coconut milk
  • 4 cups organic vegetable or chicken stock
  • 4 cups water
  • 1½ cups red lentils
  • 1 2-inch knob fresh turmeric, peeled
  • 1 2-inch knob fresh ginger, peeled
  • 5 cloves of garlic
  • 5 scallions, trimmed ends and roughly chopped
  • 1 fresh red chili (or more if you like spicy - I used serrano), end removed
  • 3 limes, juiced
  • 1 bunch fresh cilantro, divided
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut teriyaki sauce (sold in health food stores or online) or GF teriyaki if soy tolerant
  • 2 tablespoons sesame oil
  • ¼ cup pure maple syrup (preferably grade B for it’s richer flavor)
Preparation
  1. In a large stockpot or dutch oven set over medium-high heat oil and sauté diced onions until opaque and lightly browned, then add diced butternut squash. Toss around to combine with the onions and oil and stir occasionally to prevent the squash on the bottom from burning. Cook for another 10 minutes or until squash has softened. Then add canned coconut milk, broth, water, and red lentils, stir to combine. Reduce heat to medium and cover.
  2. Meanwhile, combine ginger, turmeric, garlic, scallions, red chili, lime juice, ¾ bunch cilantro (reserve rest for serving), fish sauce, coconut teriyaki sauce, and sesame oil into a food processor or blender and pulse until it looks like a paste. Gently stir in the paste and continue to cook (covered) on a low boil for another 20-25 minutes. The lentils should be very soft and appear mushy. Then add maple syrup, stir to combine well. Remove from heat. Chop up remaining cilantro and sprinkle into the soup before serving. Serve hot.
  3. Some Notes:
  4. Turmeric stains skin and clothing. It will come off after a few hand washing - best to wear gloves if handling turmeric before a night out. I notice that peeling ginger after turmeric helps fade the yellow stain on my fingers.
  5. I don’t add the maple syrup in earlier in the cooking process because it will make the soup too sweet and take away from all the bright flavors in here.
  6. This soup can be made in advance, with flavors becoming deeper every day. Should you make this a couple of days in advance, yet don’t like spicy food, try anaheim chili (milder than serrano) seeds removed and a little less ginger.
  7. Also freezer-friendly.
3.4.3177

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Filed Under: main dishes, soup-stew-chili Tagged With: dairy-free, gluten-free, light and easy recipes, main dishes, soups, soy-free

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Comments

  1. Mackenzie Stauskas says

    February 9, 2016 at 10:09 am

    Beautiful, Jessica, and GOSH do I know how it does feel guilty at times when taking alone time or resting time. Happy you're back and took care of all the things you were talking about. This soup is a wonderful bridge between winter and spring, I'd say!
    Reply
    • Jessica says

      February 9, 2016 at 6:02 pm

      Thanks so much Mackenzie, you are a doll. Hope you get to try it, we have been a little obsessed over it!
      Reply
  2. Jill says

    February 9, 2016 at 10:16 am

    I may live in San Diego with the most beautiful weather but that will not stop me from trying this soup. You have so many of my favorite flavors but I have never try tumeric fresh. I never realized how healthy it is. Thanks Jessica for sharing this recipe. I hope all the stuff you're dealing with and medical is all good. It was nice to get a post from you today!
    Reply
    • Jessica says

      February 9, 2016 at 6:07 pm

      Thanks so much Jill, all is good and attended too. :) Have never tried it fresh either. I'm fascinated by the many healing properties as well as anti-inflammatory elements in it. I hope you enjoy it as much as we do and all that beautiful San Diego weather. Cheers!
      Reply
  3. Bree says

    February 9, 2016 at 10:57 am

    Aw how pretty! Happy new year and looking forward to shating with friends :)
    Reply
    • Jessica says

      February 9, 2016 at 6:08 pm

      Thanks Bree, happy new year to you too!!
      Reply
  4. Mindy says

    February 9, 2016 at 10:58 am

    This could not have come at a better time, we have a storm coming so I'm running out to the market with these ingredients added to my shopping list! Cannot wait to dig into a big bowl of this!
    Reply
    • Jessica says

      February 9, 2016 at 6:10 pm

      Oh wow! Happy to hear the timing was right, err stay warm and safe!
      Reply
  5. Anne says

    February 9, 2016 at 11:20 am

    Hope all is going well so far this year. Your soup sounds so delicious and I am looking forward to trying fresh turmeric in it. This is a new ingredient for me too and btw thanks for the heads up on it staining the skin! I was wondering if the red lentils will continue to thicken the soup after a day or two? I plan on making this tomorrow to have on hand for the week. Can it sit in the refrigerator for a week?
    Reply
    • Jessica says

      February 9, 2016 at 6:20 pm

      Thank you so much Anne, all is good. It does stain (I wore latex free gloves)! Yes, it will continue to thicken the soup after a couple of days. I add about 2 cups of water (or just eyeball it) to thin it out, it won't affect the flavors too much since they are more pronounced every day that goes by. It can sit in the fridge for a week sealed well as you know air can harbor bacteria. Keep in mind (and you likely know this already but just being a Mom): make sure no licked spoons or fingers get into the pot that is sitting in the fridge for days or it can spoil quickly. Enjoy!
      Reply
  6. Kelley says

    February 9, 2016 at 4:29 pm

    I love all of Anne Lamott's books, she really makes me think and in a good way. This soup looks like some serious feel good food and appreciate how simple the recipe is. YUMMERS.
    Reply
    • Jessica says

      February 9, 2016 at 6:21 pm

      I'm new to her books but am enjoying the reads so far. :) Thanks so much Kelley, it's good stuff. Hope you get to try it soon!
      Reply
  7. Stephanie says

    February 9, 2016 at 5:22 pm

    Looks yummy!
    Reply
    • Jessica says

      February 9, 2016 at 6:21 pm

      Thanks Stephanie!
      Reply
  8. Bella says

    February 10, 2016 at 7:19 am

    I don't see where you add salt and pepper in your recipe. Did I miss something?
    Reply
    • Jessica says

      February 12, 2016 at 8:01 am

      I didn't add any salt or pepper - a rarity I know, but it doesn't need it with all the flavors and fish sauce being quite salty. You can certainly add salt to taste if preferred.
      Reply
  9. Jaimie says

    February 10, 2016 at 10:21 am

    Wow, this is the kind of soup you can almost taste from your pics. This is certainly on my menu this week. Yummy!
    Reply
    • Jessica says

      February 12, 2016 at 8:02 am

      I hope you love it as much as we do. Enjoy!
      Reply
  10. Lisa says

    February 10, 2016 at 10:26 am

    I love Ann Lamott's book also and I'm sure I'm going to love this soup. Who says healthy can't taste great? I just love your health benefits tips in each of your recipes. Not only does it make our belly happy but we also know that it is a healthy meal. Thank you and keep sharing.
    Reply
    • Jessica says

      February 12, 2016 at 8:03 am

      Aw. Thanks Lisa for your kind words. Happy to hear you love the recipes!
      Reply
  11. Paula says

    February 11, 2016 at 9:32 am

    This may sound dumb but the water, should it be hot or room or cold? Don't want to mess it up and why not ask?
    Reply
    • Jessica says

      February 12, 2016 at 8:06 am

      It doesn't really matter (no question is ever dumb and always welcome), the only thing with cold water or broth is that it will cool down the soup so you may need some extra time to bring it back up to a boil. Room temperature is usually best if you can.
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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