Curried Butternut and Red Lentil Soup

Yesterday, it looked like this outside:

It was pretty unfortunate because, last week I strained my shoulder at yoga and am pretty much out of commission in the chaturunga department for the next few days. So instead, I was going to walk around the lake for my daily dose of exercise.

But then I saw the sky…

and pulled on my sweatpants…

and made some soup instead.

And I have to say, the whole process felt much better than exercise. Especially the part when the soup was done and I could sit curled up in my sweatpants on the couch with my feet propped up, eating spoonful after spoonful of hot, gloriously spicy soup.

This soup is thick and rich, and just what the doctor ordered on cold rainy days. I mean how could you go wrong with butternut squash and lentils? I felt so healthy for a moment.

But then I came to my senses and swiped my finger through a flourless chocolate cake.

Instead of roasting the squash like I usually do for soup, I pretty much just threw everything I had in a large pot, simmered it for awhile and then pureed it all together.

The flavor combination was just fabulous! Lots of fresh ginger, garlic and spicy curry powder…just the way I like it.

It was also ready in less than half an hour, which is perfect because when I’m hungry I’m hungry.

Curried Butternut and Red Lentil Soup

serves 4

1 butternut squash (about 3 lbs), peeled and cubed

1 cup red lentils

1 quart chicken or vegetable stock

1 medium sized yellow onion, chopped

1 15-oz can diced tomatoes

1 T fresh ginger, minced

2 cloves garlic, minced

2 tsp curry powder

1 tsp salt

1 T extra virgin olive oil

1/4 tsp cayenne (or to taste)

cilantro to garnish

Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.

Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.

Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.

Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.

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Tagged as: healthy, soup, vegan