Butternut Squash Curry Soup

The cold temperatures of winter invite the warmth and spicy flavors of a hearty soup.  Whether you want to remove the chill or warm up after enjoying some activities in the snow, the taste of butternut squash soup should help do the trick. Butternut squash is a great source of both vitamin A and vitamin C, with just one serving (1/2 cup) providing almost 300% and 50% of your suggested daily requirement, respectively. So, not only will you be warm and full, but you will also help maintain healthy skin and vision, while strengthening your immune system to ward off all those potential winter illnesses.  

Prep Time: 20-30 min

Cook Time: 30-40 min

Serves: 6

Ingredients:

1/4 cup lentils

1/4 cup split peas

2 cups butternut squash, peeled and diced (about 1/2 a medium sized squash)

2 carrots, sliced

1 1/2 cups, broccoli 

1 medium onion, diced

3-4 cloves garlic, minced

1 inch cube ginger, minced

2 Tbsp olive oil

1 can coconut milk

2 Tbsp cumin

1 Tbsp garam masala

1 tsp turmeric

1 tsp coriander 

1 tsp cardamom

cayenne, red pepper flakes, and salt to taste

Directions:

• cook lentils and split peas as directed (cook them together)
• steam carrots to soften before adding to soup, set aside
• saute garlic, ginger, and onions until lightly brown (I add a touch of salt here)
• add coconut milk and spices to the saute (spice measurements are approximate, add each to taste)
• add butternut squash and simmer for ten minutes
• combine, broccoli, carrots, lentils/split peas, and squash mixture to a large sauce pan
• add water for desired thickness
• cook on low heat for approximately 20 min

Potential alternatives:

• use other types of squash (e.g., acorn, spaghetti) 
• I added wheat berries (cooked with the lentils) since I had some on hand
• using potatoes instead of lentils/split peas could be a nice change
• use lite coconut milk or half a can to reduce calories