Roasted Squash Lentil Curry Soup
The air is getting cooler here in Texas, making for beautiful morning walks. We’re excited to use our wood pile to make cozy fires as the weather turns chilly.
The weather has been a bit unpredictable this year, so we welcome what is to come – when it wants to come. Soup, curries and warming foods are an all year round thing here in the house. They’re especially enjoyed when they contrast outside.
This recipe is such a beautiful golden color and mirrors the turning autumn leaves outside our home.
Beautiful roasted squash that tops a gently spiced curry, packed with protein. This bowl is hearty, sweet, savory and comforting. It’s a perfect bowl for gatherings, it plates so epic!
You can customize this recipes heat with your choice of pepper. Choose a red bell pepper for mild, poblano for medium and serrano for spicier.
To get the most out of this recipe, make sure you soak your red lentils – as this increases digestibility.
Check notes on how to best soak your lentils to prep for this recipe.
I hope you enjoy this recipe!
Roasted Squash Lentil Curry
- 8 cloves garlic
- 1 Acorn squash, sliced into 1 inch thick flowers (horizontal)
- 2 cups red lentils
- 1 finger sized ginger, minced or small chopped
- 2 carrots, chopped or sliced into long thick pieces
- 1 purple onion, diced
- 1-2 peppers of choice, diced – I like a small hot red pepper and poblano pepper (Serrano too!)
- 2 tbsp olive oil + some for oiling acorn squash
- 2 tbsp curry powder
- 1/2-1 tbsp smoked paprika
- 1/4 tbsp pepper + some for acorn squash
- 1 1/2 -2 tbsp salt + some for acorn squash
- 2 lime, juiced
- 5 sprigs cilantro, chopped
- 2 tbsp tomato paste
- 1 tbsp mustard
- 6 cups water
- 1 can coconut milk
- 2 tbsp yogurt
- ½ cup cashews, soaked, drained and lightly toasted
- Preheat oven to 400 degrees
- Slice acorn squash into 1 inch flowers, by cutting it horizontally
- Lightly oil the flesh of the squash with a small amount of olive oil *
- Sprinkle the squash flowers with a little salt and pepper
- Lay the acorn squash flowers flat on parchment lined baking trays
- Bake them in the oven for 40 minutes, flipping them over half way to create an even roast
- While the squash is roasting – let’s work on the curry
- Heat a dutch oven/large deep pot on low flame and add olive oil
- Add onions and peppers, sauté for 2 minutes
- Add carrots, saute for 1 minute
- Add garlic and ginger and saute for 30-45 seconds (careful not to burn)
- Then add curry powder, paprika, salt and pepper – saute for 30 seconds
- Add tomato paste, mustard & lentils – saute for 30 seconds
- Add water, coconut milk and 1 lime, juiced – stir to combine
- Increase heat to a simmer, cover with lid, reduce heat and allow to cook until lentils and carrots are soft + cooked
- At this point; I like to blend all ingredients with an immersion blender, until it is creamy smooth *
- Adjust salt if necessary
- Ladle in the curry to a bowl, top with roasted squash flowers and garnish with drizzle of yoghurt + cilantro + a lime wedge + toasted cashews