Winter Squash & Lentil Soup

There's nothing better than roasting a Winter Squash in the oven on a chilly Fall or Winter day. One of my favorite ways to use roasted butternut, kabocha or koginut is in a soup. In a pinch, I puree it with a Sweet Potato Coconut Dal pouch to add a bit of protein and a tablespoon of Roasted Garlic Achaar for a flavor boost.

Ingredients

1 small winter squash i.e butternut squash, koginut, kabocha, etc

2 teaspoons oil

1 Sweet Potato Coconut Dal pouch

1 can coconut milk (13.5 ounces) or 2 cup water or broth

1 cup water or broth, as needed

1 tablespoon Roasted Garlic Achaar

Fresh cilantro, chopped

Lime juice

Method

To roast the squash, preheat your oven to 400°F. Cut the winter squash in half and scoop out the seeds and stringy insides. Drizzle 2 teaspoons of oil onto a sheet pan, then place the squash halves face down. Toss them on the pan to ensure they are evenly coated with oil.

Roast the squash for about 45 minutes, or until the skin can be easily pierced with a fork. Once cooled, scoop out the flesh and set it aside.

Combine the roasted squash, one pouch of Sweet Potato Coconut Dal, and coconut milk (broth or water will also do the trick) and heat through. Using an immersion blender, puree until smooth. Add about a cup of water or broth to get to your desired consistency. Mix in a spoon of Roasted Garlic Achaar, to taste.

Finish by garnishing with chopped cilantro and lime juice. Serve with crusty bread for dunking!

For Serving

Crusty bread with butter