This is a wonderful warming soup, so hearty and delicious. I highly recommend prepping all your spices and veggies before you start this soup as it’s assembly time is quite quick. I don’t bother peeling the squash as a butternut’s skin is sweet and blends to a lovely creamy puree. It also freezes really well. Serve this soup with homemade croutons and pumpkin seeds toasted in a little bit of olive oil and salt.
- 2 tablespoons vegetable oil
- 2 teaspoons black mustard seeds
- 2 teaspoons nigella/kalongi seeds
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seed
- 2 cloves garlic, roughly chopped
- 1 inch ginger, peeled and roughly chopped
- 1 tablespoon turmeric
- 2 teaspoons cumin
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon cayenne
- 1 cup water
- 1 onion, roughly chopped
- 1 medium butternut squash, cubed (around 1500g – before being cut up)
- 2 apples, chopped
- 1/2 cup red lentils, rinsed
- 4 cups water
- 1 can coconut milk (full fat is more delicious)
- 1 lemon
In a large pot, combine the oil, seeds (black mustard, nigella, cumin, coriander), garlic, and ginger. Place over medium heat and wait until the seeds start popping. At that point, wait one minute, then add the other spices. Curry, turmeric, cumin, cinnamon, and cayenne. Stir well and then add in the 1 cup of water in order to form a thin paste. Let this simmer for 30 seconds before adding in the onion, squash, apples, lentils, and the rest of the water. Cover, turn the heat on high and bring to a boil before lowering the heat and letting it simmer for 30 minutes.
Use a stick blender (for easier clean up) to blitz the soup, then add in a generous teaspoon of salt, a can of coconut milk, and the juice of one lemon. Taste for salt and enjoy garnished with croutons, toasted pumpkin seeds, cilantro… Yum!