Coconut Curry Roasted Squash Soup

Directions

1. Preheat the oven to 390°F (200°C).
2. Carefully cut your butternut squash lengthwise and remove the seeds. Poke holes throughout with a fork and place on a parchment-lined baking tray with the cut side faced down. If desired, you can lightly brush the cut surface of the squash with oil, although optional.
3. Roast in the oven on the middle rack for about 40 minutes, or until soft. Some browning of the squash is okay and indicates caramelization, which adds a delicious sweetness to the soup.
4. While the squash bakes, prepare the lentil croutons. Add half of the cooked lentils (reserve the other half), and all of the oil and spices to the medium pan on medium-high heat. Stir often for 5 - 7 minutes or until the lentils have become lightly golden and the spices are fragrant. Set aside.
5. In a large pot on medium heat, sauté the onions in the oil until golden and lightly caramelized, about 10 minutes. Add splashes of water to deglaze the pot as needed. Set aside ¼ of the caramelized onions for garnish, if desired.
6. Add the garlic to the remaining onions and cook for 1 - 2 minutes, or until fragrant.
7. Add the curry powder, turmeric, garam masala, and black pepper, and cook for 30 - 60 seconds to toast, stirring throughout.
8. Then add the water, bouillon cube, and carrot. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
9. When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
10. Then puree the soup using an immersion blender or standing blender.
11. Once pureed, add in the coconut milk and half of the reserved half of the cooked lentils.
12. Garnish with the reserved caramelized onions, spiced lentil croutons, and any other desired garnishes. Serve hot and enjoy!

Storage

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