2poundsof butternut squash, peeled, de-seeded, and cubed
1cupof red lentils
4cupsof vegetable broth (about 1 carton)
1(13.5-ounce) can of coconut milk
1teaspoonof salt, or more to taste
¼cupof cilantro, chopped (optional)
(optional: add 1 teaspoon of turmeric and ½ teaspoon of black pepper, for extra anti-inflammatory benefits)
Instructions
In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn.
Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium low heat for 15-20 minutes until squash is very soft and mashable.
Add coconut milk and stir to combine. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!