Here’s my quick and reliable Winter Squash Dal Soup! For an easy roast, simply cut the squash in half, scoop out the seeds, and place it face down on a lightly greased sheet pan.
This is the easy and fast version using our Sweet Potato Coconut Dal for the best consistency and flavor.
Ingredients
1 small winter squash i.e butternut squash (2 pounds)
2 teaspoons oil
1 Sweet Potato Coconut Dal pouch
1 can coconut milk (13.5 ounces)
1 cup water or broth, as needed
Fresh cilantro, chopped
1 tablespoon Roasted Garlic Achaar
Lime, for serving
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.
In a blender, combine the roasted squash, one pouch of Sweet Potato Coconut Dal, and coconut milk. Blend until smooth, then pour the mixture back into a medium saucepan and heat through. Add additional water or broth if needed to get to your desired consistency.
Finish by garnishing with chopped cilantro and topping with roasted garlic achaar. Serve with lime wedges.
In this recipe
