Roasted Butternut Squash and Sweet Potato Curry Soup with Red Lentils

Roasted Butternut Squash and Sweet Potato Red  Lentil Curry Soup

IG: @mangia.con.elena

The fall harvest fest continues with this delicious soup!

 If you are a squash lover like me then you really need to try this creamy, spicy and healthy soup. There are so many different varieties to this soup but this one is my favourite.  Roasted butternut squash and sweet potato adds another layer of flavour to an earthy, warm and slightly spicy soup. A healthy alternative to cream filled soups. This soup gets its creaminess from a coconut milk and red lentils. Lentils are an excellent source of B vitamins, iron, magnesium, potassium, zinc and plant based protein. Sweet potatoes and squash are both great sources of beta carotene, Vitamin C and antioxidants.  Topped with homemade croutons and a sprinkle of pumpkin seeds for a bit of salty crispiness and crunch. You can leave the bread out and make it gluten free as well! 

Have I convinced you to try this yet? I hope so! 

As with all of my recipes and in keeping with Italian way of cooking, my measurements are just estimates and my spices are just recommendations. QB or Quanto Basta in my recipes means as much or as little as you would like and need. Cook by eye  👁(ad occhio) and let your taste buds be your guide.  Remember too season as you go along and build the flavours slowly. Taste test frequently to make sure it is to your liking and adjust if needed!

Tip- I clean and wash the squash first and then cut off the stem. Then I place it in the microwave for about 2-3 minutes. This softens the squash slightly making it much easier to cut through! Saves your wrists and your knives!

Ingredients

✅ 1 medium butternut squash

✅ 1 medium to large sweet potato

✅ 1 cup washed and cleaned red lentils

✅ 1 onion and 1 shallot diced

✅ 1 large or 2 medium garlic cloves diced

✅ vegetable stock to fully immerse all ingredients in dutch oven

✅1 can full fat coconut milk

✅1 tbsp of curry powder

✅1/4 tsp of cayenne pepper (QB)- I add more right at the end

✅ 1/2 tsp ground ginger

✅ 1/2 tsp smoked paprika

✅ 1/2 tsp cumin

Directions

✅ cut squash in half and scoop out the seeds. Rub with avocado or olive oil and sprinkle with sea salt and ground pepper. Place on parchment paper.

✅ peel potato and cube. Toss in oil and salt and pepper. Place on sheet with squash.

✅ bake at 400 degrees until done. The sweet potato will be done first.

✅ allow to cool slightly and scoop out the squash 

✅heat up some oil in a large dutch oven or soup pot and add onions and garlic. Cook until translucent.

✅ add lentils and stir to coat with oil and allow to toast for a few minutes

✅ add squash and potatoes and smash with a wooden spoon. Add all the spices and stir them in.

✅ add lentils

✅ add enough vegetable stock to fully immerse the ingredients

✅ the lentils will absorb some stock so you may need to add more 

✅ simmer with lid on for about 25 minutes or until lentils are fully cooked

✅ puree the soup by using an immersion hand held blender (my preference because it makes clean up easier) or a blender

✅ add full can of coconut milk and stir in

✅ taste test and add whatever spices you feel it needs

✅ top with homemade croutons, pumpkin seeds, toasted cashews or whatever you fancy😁

A Mangia!

Elena 💚