Coconut Curry Roasted Squash Soup

Directions

1. Preheat the oven to 390°F (200°C). Carefully cut the butternut squash lengthwise and remove the seeds. Poke holes throughout with a fork, lightly brush the cut surface with oil if desired, and place on a parchment-lined baking tray with the cut side faced down. Roast in the oven on the middle rack for about 40 minutes, or until soft.
2. To make the lentil croutons, add the oil and half of the cooked lentils (reserve the other half) to a medium pan on medium-high heat. Stir often for 5 - 7 minutes or until the lentils have become lightly golden. Then add the dried mint and spices and cook for 1 minute, or until fragrant. Set aside.
3. Add some oil to a large pot on medium-high heat. Cook the onions in the oil until lightly caramelized, about 10 minutes. Add splashes of water to deglaze the pot as needed. Set aside ¼ of the caramelized onions for garnish.
4. Add the garlic to the remaining onions and cook for 1 - 2 minutes. Then add the curry powder, turmeric, garam masala, and black pepper and toast for 1 more minute, stirring throughout.
5. Add the water, carrot, and bouillon cubes. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
6. When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
7. Purée the soup using an immersion blender or standing blender. Once pureed, add in the coconut milk and reserved cooked lentils.
8. Garnish with the reserved caramelized onions, spiced lentil croutons, and any other desired garnishes. Enjoy!

Storage

• Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.