Creamy Carrot Butternut Squash Lentil Soup
Ingredients
- 1 cup Red lentils rinsed and drained
- 1 Small butternut squash peeled and chopped
- 4 Large Carrots rough chopped
- 3 Stalks of celery rough chopped
- 1 Onion diced
- 3 Cloves garlic minced
- 3 Inch Fresh Ginger Grated (1/2 tsp powder)
- 2 Bay leaves
- Leafy greens- kale, spinach, 2+ large handfuls
- 32 oz Broth (bone, veggie, or scrap broth)
- 2 TBSP Red curry paste More for a stronger taste
- 1 can Coconut Milk
- 1 Lime zested and juiced
- optional- fresh tomatoes, or can of diced tomatoes, additional veggies: cauliflower, sweet potatoes, cilantro for garnish
Instructions
Instant Pot Directions
- Prep veggies then Turn on instant pot to “Sauté” function. Add Oil to coat the bottom of the pan (EVOO, coconut work well). Add onions, carrots, and celery. Stir and sauté for 2 mins. Add garlic, ginger and red curry paste. Stir. Add butternut squash, lentils, and bay leaves. Pour in broth and gently stir. Press “cancel” place lid on and lock, then press “Manual” high for 7 mins. Once time is up “Natural Release” pressure for about 10 mins. Stir and add leafy greens, salt and pepper. Blend using an immersion blender or regular blender. Add Coconut milk and lime juice. Stir and serve.
Stove top Directions:
- Prep veggies then In a large pot or dutch oven over medium heat, add Oil to coat the bottom of the pan (EVOO, coconut work well). Add onions, carrots, and celery. Stir and sauté for 2 mins. Add garlic, ginger and red curry paste. Stir. Add butternut squash, lentils and bay leaves. Pour in liquid (broth or water) and gently stir. Bring to a boil, then simmer until potatoes and butternut squash are soft about 10-15mins (may take up to 20mins for larger chunks).Stir and add leafy greens, salt and pepper. Blend using an immersion blender or regular blender. Stir and add lime zest and juice and coconut milk.