i know, i know - another soup! but honestly, this is one of the best soups i have ever had, and i just have to share it. i have been trying for years to perfect the curried squash soup, and i've finally hit on the perfect recipe! it's got just enough spice, it's perfectly creamy, and i added red lentils to give it an extra heartiness.
i find red lentils have a bit of spiciness all on their own, and they go really well with curries, the flavours just compliment each other so well.
ingredients:
4 c peeled, cubed butternut squash
1 large carrot, chopped
1 medium white or yellow onion, chopped
1 c chopped cauliflower
1 c dry red lentils
1 can of coconut milk
1 T garlic, grated
1 1/2 t red curry paste*
1 veggie bullion cube
*depending on the curry paste you use, you may need more or less. i'm a bit of a wuss when it comes to HOT, so i'd recommend starting small and working your way up. my preferred brand of curry paste is cock!
to make:
toss all ingredients into a slow cooker, and add just enough water to cover everything. set on HIGH for about 5-6 hours, until all the veggies are very soft.
using an immersion blender, blend the soup until it's smooth and creamy!
enjoy!
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