Servings: 4
Calories: 320kcal
Equipment
- Dutch oven
Ingredients
- 1 medium butternut squash about 2 pounds, peeled and cut into ½-inch cubes (roughly 5–6 cups)
- 3 cups low-sodium vegetable broth preferably organic
- 1 tablespoon freshly grated ginger root
- ½ tablespoon virgin coconut oil or extra-virgin olive oil
- 1 15-ounce can light coconut milk, shaken well
- 3 cloves fresh garlic finely minced
- 1 tablespoon mild yellow curry powder
- 1 large carrot thinly sliced or small-diced
- 1 medium yellow onion finely chopped
- 1 cup green or brown lentils rinsed and drained
- 2 tablespoons creamy natural peanut butter or smooth cashew butter
- ¾ teaspoon sea salt or to taste
- Freshly cracked black pepper to taste
- 3 cups baby spinach roughly chopped
- 1 tablespoon freshly grated turmeric root or 1 teaspoon ground turmeric
- ½ teaspoon ground cumin new addition
- Juice of ½ lime new addition
Instructions
Step 1: Prepare Your Ingredients
- Start by prepping all your ingredients. Chop the butternut squash, onion, carrot, and garlic. Grate the ginger and turmeric. This will make the cooking process smoother and faster.
Step 2: Sauté the Aromatics
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Next, throw in the minced garlic and ginger, stirring for an additional minute until fragrant.
Step 3: Cook the Vegetables
- Add the chopped butternut squash and carrot to the pot. Stir everything together, letting the vegetables cook for about 5 minutes. You want them to start softening, infusing the oil with their natural sweetness.
Step 4: Add the Lentils and Spices
- Pour in the rinsed lentils, curry powder, turmeric, and cumin. Toss to coat the lentils and vegetables with the spices. This step deepens the flavor profile of your soup, crafting a base packed with taste.
Step 5: Pour in the Broth
- Add the vegetable broth to the pot. Bring this mixture to a boil, then reduce to a simmer. Cover the pot and let it simmer for about 25 minutes, or until the lentils and vegetables are tender.
Step 6: Stir in Coconut Milk and Peanut Butter
- Once the ingredients are tender, stir in the coconut milk and peanut butter. Let it sit on low heat for an additional 5 minutes, allowing the flavors to meld beautifully.
Step 7: Add Spinach and Seasoning
- Finally, toss in the chopped spinach and lime juice. Stir until the spinach wilts. Taste and adjust with salt and pepper as needed. This is also the moment to add extra lime juice if you crave more brightness.
Notes
- Storage: This soup can be refrigerated for up to five days. Make sure it cools completely before storing it in airtight containers.
- Leftover versatility: It also freezes well! Portion it into freezer-safe containers for easy meals later on. Just reheat on the stovetop or microwave when you need a quick meal.
- Customization: Feel free to add more vegetables! Sweet potatoes, zucchini, or even bell peppers would complement the flavors nicely.
- Spice it Up: For more heat, consider adding a pinch of red pepper flakes when you sauté the onion or serve it with Sriracha on the side.
- Garnishing: Top with fresh cilantro or a dollop of yogurt for extra flavor and creaminess.
Nutrition
Calories: 320kcal | Carbohydrates: 40g | Protein: 14g | Fat: 14g | Fiber: 12g
Tried this recipe?Let us know how it was!