Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 cup finely chopped yellow onion
  • 3 cloves garlic (minced)
  • 1 2 inch piece fresh ginger (peeled)
  • 2 teaspoons curry powder
  • 2 teaspoons turmeric
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground ginger
  • 4 cups chopped butternut squash
  • 1 teaspoon kosher salt
  • 1 cup lentils
  • 6 cups vegetable stock
  • 1/2 cup plain almond milk
  • 1 tablespoon balsamic vinegar
  • kosher salt (to taste)
  • freshly ground black pepper (to taste)
  • 3 cups mixed greens (spinach, baby kale and chard work well))
  • fresh cilantro (for garnish)
  • hot chili oil (for garnish, optional)
  • pickled jalapenos (for garnish, optional)

Instruction

  • In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent, about 3 minutes. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook for another minute to let the spices toast.
  • Add the butternut squash, salt, lentils, and vegetable stock, and bring to boil. Lower the heat to a simmer, then cover the pot, and allow to cook, stirring periodically, for about 30 minutes or until the lentils are fully cooked and tender.
  • Remove the ginger and discard.
  • Using an emersion blender, blend the soup until the squash is fully mashed and the soup is your desired consistency — I like to keep mine a little chunky. This can also be done by blending a portion of the soup in a blender and returning it to the soup.
  • Stir in the almond milk and balsamic vinegar, and adjust seasoning with salt and pepper if necessary. Stir in the mixed greens and give it a minute to wilt.
  • Garnish with fresh cilantro, a drizzle of chili oil or as my husband like it, with pickled jalapeno. Serve hot with bread - toasty naan is delicious with it.