# 🍽 Curry Butternut Squash Lentil Soup --- Categories: [[💡 Plant-Based Diet|Plant-Based]] ### Ingredients - 1/2 TBSP [[Coconut Oil]] or [[Extra Virgin Olive Oil]] - 3 cloves [[Garlic]], minced - 1 TBSP grated [[Ginger]] - 1 [[Onion, Yellow]], diced <br> - 1 large [[Carrots|Carrot]], sliced - 1 medium (2 lbs) [[Squash, Butternut]], peeled and cubed (about 5-6 cups) - 1 TBSP [[Curry Powder, Yellow]] - 1 TBSP fresh grated [[🌿 Turmeric]] or 1 TSP ground Turmeric <br> - 1 (15oz) can light [[Coconut Milk]] - 3 CUPS low-sodium vegetarian broth - 1 CUP [[Lentils]] (green or brown), rinsed - 2 TBSP creamy [[Peanut Butter]] or [[Cashew Butter]] - salt and pepper, to taste <br> - 3 cups fresh [[Spinach]] ### Instructions 1. Oil in a large pot over medium high. When heated add garlic, ginger, and onion until onion softens -- 3-5 minutes. 2. Add carrot, butternut squash, curry powder, and turmeric and bloom the spices for about 30 seconds. 3. Add Coconut milk, broth, lentils, and nut butter. Season with salt and pepper, simmer until lentils soften -- about 20 minutes. 4. Optional: Blend half (or about 3 CUPS) of the soup, or use an immersion blender directly in the pot. 5. Stir in spinach until wilted, adjust seasonings. ### Optional Toppings - [[Cinnamon]] and [[Maple Syrup]] - [[Lime]] juice - [[Cilantro]] - [[Peanuts]] - [[Hot Sauce]] - [[🍽 Pickled Red Onions]] ## Related - [[Cookbook]]