Butternut Squash & Red Lentil Soup with Coconut and Spinach

We had leftover Moroccan Tangine. We had made a lot of the Tangine (6 Veal Shanks) so we had lots of delicious leftovers.You can get the recipe on our blog of: February 2, 2009. Click the date to get the recipe. We like to cook so that we have leftovers.

Butternut Squash & Red Lentil Soup with Coconut and Spinach is a delicious soup. I am glad we made it. It is surprising to me as I looked through our blog how many different delicious recipes we have made with Butternut Squash. Almost all of them turned out to be great.

 

Butternut Squash & Red Lentil Soup with Coconut and Spinach

Dinner Changing the Game

 

There are many lentil varieties from which to choose, but for me at least, the best ones for soup are the red ones. Actually, more of a pale salmon or orange color, these tiny lentils cook quickly and will break down into a puree with only the slightest encouragement from some vigorous stirring. You can also puree them in a blender or food processor into perfect smoothness without the need to strain. Plus, I think they have a lighter and more vegetable-y flavor than super-earthy brown lentils. Here, l've spiced them with cumin and mixed them with sweet butternut squash and coconut milk. It's a thick and almost porridge-like soup with a deep, aromatic flavor and a hit of lime at the end.

 

6       tablespoons extra-virgin olive oil

2       onions, diced

4       garlic cloves, finely chopped

2       tablespoons tomato paste

2       teaspoons ground cumin

Pinch of cayenne pepper

¾      teaspoon kosher salt, plus more if needed

Freshly ground black pepper to taste

12     ounces butternut squash, peeled, seeded, and diced

1       cup red lentils

2       cups chicken stock

1       3.5-ounce can unsweetened coconut milk

5       ounces fresh baby spinach (optional)

1       teaspoon grated lime zest

Fresh lime juice, as needed

 

1.    In a large pot, heat the olive oil over medium-high heat until it is shimmering. Add the onions and garlic, and cook until they are soft, 5 to 7 minutes. Stir in the tomato paste, cumin, cayenne, the ¾ teaspoon salt, and black pepper to taste; cook for 2 minutes.

2.     Stir in the squash and the lentils. Pour in the stock and 4 cups of water, and bring the mixture to a simmer over medium-high heat. Then reduce the heat to low and partially cover the pot; simmer until the lentils and squash are soft, about 30 minutes.

3.    Stir the coconut milk into the soup and heat it through. Taste, and adjust the seasoning if needed.

4.    Using an immersion blender (or working in batches in a blender or food processor), coarsely puree the soup. Then stir in the spinach if using and the lime zest and cook until the spinach wilts. Season with lime juice just before serving.