curried red lentil, squash, and coconut soup

i think this is one of the best pureed soups i’ve tried – but maybe that’s because i haven’t eaten solid food in a week. if you are on a soft foods diet on order of dentist or doctor, make sure to add this one. it’s full of medicinal spices like turmeric and garlic. get well soon!

[edit 2018: still one of my favorite soups. and yes, i got my tooth filled since this post, haha.]

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roast a big (or 2 little) butternut squash (or acorn, or whatever you like)

saute onions and carrots in a dutch oven over medium heat

when soft, add a clove or two of garlic, and stir 2 mins

add:
– chicken stock, vegetable stock, or even lightly salted water
– a tablespoon or 2 of “curry powder” (or make your own with a lot of coriander, some turmeric and cayenne, and a little fenugreek, mustard powder, cumin, black pepper [to help your body absorb the turmeric,] and curry leaf – or whatever you have around)
– the flesh of the roasted squash
– between a half-cup and a cup of red split lentils (masoor dal)
– a good amount of ginger paste or ginger juice

bring to a boil and simmer about 20 minutes

throw everything into a blender or food processor, or mash well.

return to pot and add coconut milk. use a whole can, unless you don’t like the taste of coconut – then just add a half-can.

reheat, adjust spices if necessary

turn off heat, and add fresh lemon juice to taste, about 1/2 to one whole lemon.

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recipe sloppily adapted by friedsig from a few different recipes, mostly this epicurious version

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