Butternut Squash Red Lentil Soup with turmeric + ginger
 
Prep time
Cook time
Total time
 
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:
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.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/butternut-squash-red-lentil-soup-with-turmeric-ginger/