The coconut milk adds a creamy, satisfying texture.
| 1 T | canola oil |
| 1 sm | onion, diced |
| 1 | butternut squash, peeled, seeded and diced |
| 1 | carrot, diced |
| 1 T | curry powder |
| ¾ c | red lentils |
| 4 c | stock (use vegetable stock if you prefer a vegan soup) |
| 1 can | coconut milk |
| kosher salt and fresh-cracked black pepper | |
| squeeze | lime juice |
| cilantro (optional) |
Heat the oil in a Dutch oven or large pot, over medium heat, then add the onion, squash and carrots. Cook for one minute, then stir in the curry powder. Sauté over medium heat for about five minutes, until the onions are translucent and the squash is starting to soften. Stir in the lentils, stock and coconut milk. Bring to a boil, then turn the heat down and simmer for 15 to 20 minutes until everything is tender.
Using a hand blender or in a food processor, blitz until the texture is fairly smooth. Check the seasoning and, right before serving, squeeze in lime and scatter over cilantro if using. Serves 4-6.