Butternut Squash Curry Soup

SNOW!

This weekend is the first snowfall of this winter so I am gathering soup recipes to help me stay warm.  This one I highly recommend.

I found many delicious Butternut Curry Lentil Soup Recipes online and I just adapted them to the ingredients I could find around the kitchen.

These are the recipes I read:

Monsoon Spice

Epicurious

Eating Bird Food

Oh She Glows

This is the method I used:

Ingredients:

1 sweet onion, diced

2 carrots, chopped

1 celery, diced

2-3 garlic cloves, minced

1TB olive oil

1 Butternut Squash (using 3 cups)

1c. brown lentils

5c. water

1TB (heaping) vegetable base

1TB curry powder

1/2tsp. ginger powder

1c. frozen peas

Directions:

1.Preheat the oven to 425F. Peel and cube the butternut squash and place in a baking dish.  Drizzle olive oil and sprinkle salt and pepper over the butternut squash and bake for 45-50min.  

2. In a soup pot pour in the olive oil and sauté the onion and garlic for 5min then add the curry powder, ginger, carrots and celery for another 2-3min.

3. Add the lentils then the water and vegetable base.  Bring it to a boil and cook for 15min. 

4. Add 3c. of the cubed butternut squash and the frozen peas and cook for another 8-10 min or until at a desired consistency.