Curry Squash Soup with Lentils

I made this soup for my winter soup. It is hearty, healthy vegetarian dish and so easy. Sometimes I have this as a small first course (very hearty) or sometimes as dinner itself with a nice country style bread to with it. Who doesn’t love bread with their soup? Either way it really hits the spot. As always, I hope you enjoy.

Ingredients

2 liters vegetable broth( no salt ).
5 cloves garlic minced.
60 gr. ginger shaved.
2 jalapeno peppers de seeded fine chopped.
2 medium carrots sliced.
1 half large butternut squash cubed.
200 gr. shallots diced.
600 gr. yellow split lentils, washed.
50 gr. madras curry paste. ( or to taste )
1 can coconut milk (284 ml).
30 gr. butter and avocado oil
salt and pepper
cilantro

Curry Squash Soup with Lentils,

Heat butter and oil, medium heat in large soup pot.
Add shallots and sweat for a couple of minutes.
Add salt and pepper. (pls. see video)
Add ginger, garlic, chilies.
Wait a minute then add carrots and squash.
Continue to sautee for several minutes.
Add broth and Coconut milk, then curry paste. High heat until at boil then reduce to simmer.
Simmer until carrots are tender. (approx. 15 minutes)
Using an immersion blender puree until fine.
Add lentils.
Cook for about 6 minutes or until just tender.
Serve.