1 tbsp coconut oil
1 large onion, diced
2 garlic cloves, minced
1 medium butternut squash, peeled and cubed
1 ½ tsp cumin
1 ½ tsp turmeric
¼ tsp cinnamon
2 cardamom pods
2 tsp salt
½ tsp black pepper
3 tbsp tomato paste
1 (400 gram) can coconut cream
4 cups vegetable broth, or water
1 ½ cups raw red lentils, pre-rinsed
¼ tsp. red chili flakes
Squeeze of lemon
Heat a large pot with oil and add the onion, garlic, and butternut squash. Allow the onions to sweat and the butternut squash to soften, around 6-8 minutes
Add all the spices and stir to coat the onions and squash.
Add the tomato paste, and allow to cook for an additional 1-2 minutes. Then add the coconut cream and broth/water. Bring to a boil
Add the lentils, and reduce heat to medium. Cover partially, leaving some of the pot exposed to steam, and simmer for 20-30 minutes until lentils have cooked through.
At this point you can either serve and enjoy, or blend the soup with an immersion blender if you prefer a smoother texture.
Top with red chili flakes or cayenne pepper if you like, and a squeeze of lemon to brighten the flavors.
Keywords: soup, butternut squash, curried soup, Indian spices, lentil, vegan