Butternut Squash and Lentil Velouté
A creamy, comforting soup combining the earthy sweetness of butternut squash and hearty lentils, infused with ginger and lemongrass for a warming twist.
Ingredients
For the Aromatic Paste
- 1 whole onion
- 2 cloves garlic
- 2 stalks lemongrass Tough outer leaves removed and finely chopped.
- 2 pieces red Thai chiles Adjust to taste.
- 1 small piece piece fresh ginger Peeled and chopped.
- 1 whole lime Juiced.
- 2 tablespoons sunflower oil For blending.
For the Soup
- 1.125 lb butternut squash Cut into chunks.
- 0.75 cup red lentils
- 0.75 cup coconut milk Just over ¾ cup.
- 4 cups water
- to taste salt
- to taste pepper
Instructions
Preparation
- Add the onion, garlic, lemongrass, Thai chiles, ginger, lime juice, and sunflower oil to a blender. Blend into a smooth paste.
Cooking
- Heat a pot over medium heat. Add the blended paste and cook for 5 minutes, stirring.
- Add the butternut squash, red lentils, and coconut milk. Pour in the water and season with salt and pepper. Cook over medium heat for 25 minutes until squash and lentils are tender.
- Blend the soup until completely smooth and velvety. Adjust seasoning if needed.
Notes
For optimal flavor, consider roasting the butternut squash before adding it to the soup. You can also experiment with different types of lentils. Adjust spices to customize flavor.