Kabocha Squash and Lentil Soup

This kabocha squash and lentil soup is a hearty and flavorful dish that's perfect for a cold winter night. The squash adds a sweet and nutty flavor to the soup, while the lentils provide a boost of protein and fiber. The soup is also thickened with coconut milk, which gives it a rich and creamy texture.

The inspiration for this soup came to me on a cold winter night when I was craving something warm and comforting. I had some kabocha squash and lentils on hand, and I decided to experiment with a new soup recipe. I started by sautéing some onions, carrots, celery, and garlic in olive oil. Then, I added the squash and lentils and cooked them for a few minutes more. Finally, I added some vegetable broth, coconut milk, salt, and pepper and brought the soup to a boil. I reduced the heat to low, covered the pot, and simmered the soup for 30 minutes, or until the lentils were tender. The soup was a hit with my family and friends, and I've been making it ever since.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 butternut squash, peeled and cubed
• 1 cup lentils
• 4 cups vegetable broth
• 1 can coconut milk
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, and garlic and cook until softened, about 5 minutes.
3. Add the squash and lentils and cook for 5 minutes more.
4. Add the vegetable broth and coconut milk and bring to a boil.
5. Reduce heat to low, cover, and simmer for 30 minutes, or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot.

Why It Works

• The combination of kabocha squash and lentils creates a hearty and flavorful soup.
• The coconut milk adds a rich and creamy texture to the soup.
• The soup is easy to make and can be tailored to your own taste preferences.