Ingredients for Your Winter Squash Soup

• 1 large squash (approximately 1.25kg or 3¾ lbs)
• 150g (0.85 cups) red split lentils
• 700ml (3 cups) water
• 2 teaspoons sea salt (or extra to taste)
• ¼ teaspoon black pepper
• 1 heaped tablespoon ground coriander
• 2 teaspoons ground cumin
• 100g (half a block) of creamed coconut

Preparation Method for Butternut Squash and Red Lentil Soup

To start, you’ll need to peel and dice your squash into approximately half-inch cubes. Depending on your preference, you can choose to roast the squash or go straight into making the soup.

Roasting the Squash: Elevating Flavor

If you opt to roast your squash, preheat your oven to 200°C (400°F). Spread the diced cubes on a baking tray and roast for about 30 minutes, or until they are fork-tender. Roasting intensifies the flavors and adds a delightful sweetness.

Cooking the Soup

During the roasting process, place all the ingredients except the creamed coconut into a large pot with a lid. Bring to a boil, then reduce to a simmer for about 15 minutes, stirring occasionally. Once the squash is roasted, add it to your pot along with an extra cup of water to replenish the moisture lost during roasting.

Bringing It All Together

Now, chop the creamed coconut and stir it into the pot. Using a hand blender, blend everything until the soup reaches a creamy and smooth consistency. If you didn’t roast the squash, simply toss all the ingredients (excluding the creamed coconut) into the pot, bring it to a boil, and let it simmer for about 20 minutes until everything is cooked through.

Serving the Soup

Once the soup is blended, serve it warm. This delicious dish can be stored in the fridge for a few days and also freezes well, making it perfect for batch cooking.