Salty, spicy and creamy, this decadent curry stimulates the taste buds and perfectly pairs with rice. This vegan recipe provides a unique flavor that you will revisit time and time again. 

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From a nutritional standpoint, this soup 
is a rock star! Red lentils are an excellent
source of fiber (one 1/2 cup serving
provides 32% of what is recommended 

to consume in a day.) They also boast
12 grams of protein per serving.
That makes a winning combination
when we talk about feeling full
and satisfied!

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Ingredients:

2 Tbsp. Vegetable Broth

1 small sweet onion, diced

2 gloves of garlic, minced

2 cups diced butternut squash (fresh or frozen)

1 1/2 cups red lentils

1/2 tsp of salt

1/2 tsp pepper

1 Tbsp. red curry paste (less if want less spice)

2 Tbsp. soy sauce

1/4 cup chopped basil

1 can lite coconut milk 

4 cups vegetable broth
 

Basil, Soy Sauce and Sriracha for topping

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Directions:

Using a stock pot set to medium heat, sauté onion and garlic in vegetable broth until tender, add salt, pepper and cubed butternut squash. Cook for 2 minutes, add red curry paste and lentils stir well. Then add vegetable broth, coconut milk, basil and soy sauce. Stir and let sit on medium heat for 15-20 minutes, until butternut squash is fork tender. Then use emulsion blender to blend soup until desired consistency (I like mine smooth with some chunks). 

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Cook for additional 5 minutes, uncovered, until thickened, then top with basil and soy sauce (sriracha optional). Serve warm with jasmine or brown basmati rice. 

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