This fragrant coconut broth is the perfect soup for the beginning of fall, studded with hearty red lentils and succulent squash. It is perfect for warm, sunny days and cool autumn evenings.
- Cook Time
- Prep Time
- 2 tablespoons coconut oil (unrefined)
- 1 onion, diced
- 2 inches ginger, grated
- 5 - 6 cloves garlic, minced
- 1 jalapeño/hot pepper seeded and sliced (leave seeds in for hotter soup) (optional)
- 1 small orange squash, cubed and peeled if necessary*
- 1 cup red lentils
- 3 tablespoons red curry paste
- 1 can coconut milk
- ¼ cup fresh basil, roughly chopped
- 4 kaffir (mukrat) lime leaves
- 5 cups of broth or water to cover and salt to taste (about 2 teaspoons if water is used)
- Chopped basil or cilantro to garnish
1. In a large pot over medium heat, gently melt coconut oil. Add onion and sweat until translucent before adding garlic, ginger, and jalapeño pepper (if using).
2. Sauté for another 2 minutes, then add remainder of the ingredients excluding garnish.
3. Bring to a boil, then lower heat and allow soup to simmer about 35 minutes, until both squash and lentils are tender.
4. Remove lime leaves, and garnish each bowl with a bit of basil or cilantro before serving.
*Certain winter squashes, such as acorn squash have skins that are thin enough to be eaten. Removing the peel is a matter of preference.