Curried Butternut Squash Soup

Name: Curried Butternut Squash Soup
Ingredients: 1 tbsp avocado oil; 4 shallots, thinly sliced; 2 garlic cloves, sliced; 1 tbsp chopped fresh ginger; 1 (3-lb) butternut squash, peeled and roughly chopped; 1 medium carrot, roughly chopped; 4-5 cups vegetable stock or water; 1 cup full-fat unsweetened coconut milk; 1 cup dried red lentils, rinsed; 2 tbsp Thai red curry paste; 1 tsp kosher salt; 1-2 tsp fish sauce (optional); 0.5 cup roughly chopped toasted cashews; Fresh cilantro leaves; Lime wedges

A curried squash soup with coconut, red lentils, and Thai curry paste. Red lentils add fiber and protein. A dairy-free, creamy soup.

From The Young Forever Cookbook

Ingredients

1 tbsp avocado oil
4 shallots, thinly sliced
2 garlic cloves, sliced
1 tbsp chopped fresh ginger
1 (3-lb) butternut squash, peeled and roughly chopped
1 medium carrot, roughly chopped
4-5 cups vegetable stock or water
1 cup full-fat unsweetened coconut milk
1 cup dried red lentils, rinsed
2 tbsp Thai red curry paste
1 tsp kosher salt
1-2 tsp fish sauce (optional)
0.5 cup roughly chopped toasted cashews
Fresh cilantro leaves
Lime wedges

Instructions

Heat the avocado oil in a large pot over medium-low heat. Add the shallots, garlic, and ginger and cook, stirring, until softened, about 4 minutes. Add the squash and carrot and cook for another 5 minutes, until they begin to soften.
Stir in the stock, coconut milk, lentils, and curry paste. Season with salt and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, until the vegetables and lentils are soft.
Remove from the heat and puree with an immersion blender in the pot, or in small batches in a blender, until smooth. Add fish sauce to taste, if using. Garnish with toasted cashews, a drizzle of reserved coconut milk, and cilantro leaves and serve with lime wedges.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

6-Shogaol
From: Ginger
Gingerols
From: Ginger
Oleic Acid
From: Cashews

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

Aging
Reduces risk of · via Red Lentils
High blood sugar
Improves · via Ginger
Rheumatoid arthritis
Improves · via Ginger
Osteoarthritis
Improves · via Ginger
Migraine Headache
Improves · via Ginger
Menstrual Pain
Improves · via Ginger
Nausea and Vomiting
Improves · via Ginger
DNA Damage
Protects against · via Ginger
Knee Osteoarthritis
Improves · via Ginger
Cognitive decline
Improves · via Ginger
Prostate cancer
Protects against · via Ginger
Heavy Menstrual Bleeding
Improves · via Ginger
Premenstrual Syndrome
Improves · via Ginger
Motion Sickness
Improves · via Ginger
Morning Sickness
Improves · via Ginger
Benign Prostatic Hyperplasia
Protects against · via Ginger
Osteoporosis
Protects against · via Ginger
Menopause symptoms
Improves · via Ginger
Obesity
Reduces risk of · via Oleic Acid

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