Red Curry Red Lentil Butternut Soup

Name: Red Curry Red Lentil Butternut Soup
Total time: 55 min
Ingredients: 2 Tbsp. coconut oil; 1 onion, diced; 4 cloves garlic, minced; 2 inches fresh ginger root, minced; 1 1/2 Tbsp. red curry paste; 1 medium butternut squash, peeled, cut into 1/2-inch dice (about 6 cups diced squash); 4 cups low-sodium vegetable broth; 1 cup red lentils, rinsed and picked over; 1 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1/2 cup natural peanut butter (I prefer chunky!); 14 oz. can full-fat coconut milk; Juice of 1 lime; Chopped fresh cilantro, for garnish (optional)

www.thejoyfulplateful.com

We can’t have too many butternut squash soup recipes, right? Especially ones with Thai-inspired flavors like this one - red curry paste, peanut butter, coconut milk, lime juice.

View full recipe on www.thejoyfulplateful.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thejoyfulplateful.com.

Share this recipe:

Ingredients

2 Tbsp. coconut oil
1 onion, diced
4 cloves garlic, minced
2 inches fresh ginger root, minced
1 1/2 Tbsp. red curry paste
1 medium butternut squash, peeled, cut into 1/2-inch dice (about 6 cups diced squash)
4 cups low-sodium vegetable broth
1 cup red lentils, rinsed and picked over
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 cup natural peanut butter (I prefer chunky!)
14 oz. can full-fat coconut milk
Juice of 1 lime
Chopped fresh cilantro, for garnish (optional)