Coconut Curry Butternut Squash Soup- Ashley

This is three curry soups in a row, but each is worth it's own post.  All are delicious.

36 oz. cubed butternut squash

4 t. olive oil

1/2 t. salt

1 medium onion, chopped

3 cups chicken broth

1 t. red curry paste

1 1/2 T. fresh lime juice

13.5 oz. can coconut milk (can use light)

chopped cilantro

fine shredded unsweetened coconut (opt.)

lime wedges

Sriracha Sauce (for flavor and heat)

Heat oven to 450.  Toss squash with 1 T. olive oil and salt.  Roast for 35 min.  During last 10 minutes, heat 1 t. oil in soup pan and saute' onion.  When soft, add broth, curry paste, and squash.  Bring to a boil.  Cover, reduce heat, and simmer for 15 minutes.  Remove from heat, add coconut milk and lime juice.  Puree.  Garnish with cilantro, lime wedges, and shredded coconut, if using.

Curried Sweet Potato & Lentil Soup- Mom

May I just say, this is one of my family's favorite soups of all time!  Amelia asked for it 9 meals straight!

6-8 Servings

2 Tbsp oil

1 medium onion, chopped

3 cloves garlic, minced

1 Tbsp minced fresh ginger

2 Tbsp curry powder

1 tsp salt

1/2 tsp black pepper

4 roma tomatoes, chopped

1 cup dry lentils

1 qt stock (vegetable or chicken)

1 14 oz. can coconut milk

1 lb sweet potatoes, peeled and cut into 1/2" chunks

2 small zucchini, roughly chopped

1/2 cup chopped cilantro

Heat oil in medium pan over medium-high heat.  Add onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.  Add garlic and ginger and cook 1 minute longer.  Stir in curry powder, salt, and pepper.  Cook, stirring frequently, until powder is darkened and fragrant, 1 to 2 minutes. 

Stir in tomatoes and lentils.  Add stock and coconut milk.  Bring to a boil.  Cover and reduce heat to low so soup bubbles gently.

Cook, stirring occasionally, until lentils begin to soften, about 15 minutes. Stir in potatoes and more stock or water if mixture looks dry.  Cover and cook about 10 minutes.  Stir in zucchini, adding more water if needed to keep everything brothy.  Cover and cook until lentils and all vegetables are tender, 5 to 10 minutes longer.  Stir in cilantro and salt and pepper to taste.