A comforting and flavorful vegan soup featuring the earthy richness of red lentils and sweet butternut squash, seasoned with aromatic curry powder. Topped with crunchy curry croutons for added texture and spice.
Ingredients: 1 cup red lentils. 1 small butternut squash, peeled, seeded, and diced. 1 onion, chopped. 3 cloves garlic, minced. 1 tablespoon curry powder. 4 cups vegetable broth. 1 can 14 ounces coconut milk. Salt and pepper to taste. 4 slices bread, cubed. 1 tablespoon olive oil. 1 teaspoon curry powder.
Instructions: In a large pot, combine red lentils, butternut squash, onion, garlic, curry powder, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils and squash are tender. Using an immersion blender or transferring in batches to a blender, puree the soup until smooth. Stir in coconut milk and season with salt and pepper to taste. Keep warm over low heat while preparing croutons. In a skillet, heat olive oil over medium heat. Add bread cubes and sprinkle with curry powder. Toast the bread cubes, stirring frequently, until golden and crispy, about 5-7 minutes. Serve the soup hot, garnished with curry croutons.
Prep Time: 15 minutes
Cook Time: 30 minutes
the insolent willies
