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

Instructions

1. Heat avocado oil in a large pot over medium-low. Cook shallots, garlic, and ginger about 4 min until softened. Add squash and carrot; cook 5 min more until beginning to soften.
2. Stir in stock, coconut milk, lentils, and curry paste. Season with salt, bring to a boil, reduce to a simmer, cover, and cook 15 min until vegetables and lentils are tender.
3. Puree with an immersion blender or in batches until smooth. Add fish sauce to taste if using. Serve garnished with toasted cashews, a drizzle of coconut milk, cilantro leaves, and lime wedges.

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