The return to work is really the last sort of triumph is new motherhood isn’t it? Another change, another end and beginning. Pluses: the option to actually drink hot coffee, and wear accessories that have been collecting dust, and that renewed sense of self [or yes my brain does still work!]. The downside, I’ve learned so quickly is less time with your babe and less time actually at home. I am so lucky here in Toronto, Canada we have one year of maternity leave. I stayed home with Oscar for 14 months and it was the happiest and craziest time of my life.
For me this transition back to work happened in late summer. Since then it’s also marked me shifting into uncharted cooking territory: meal planning. I used to totally mock it, now I get it. Leftovers are my friend, and the freezer is my BEST friend. I’ve found joy and maybe even a little calmness in spending Sunday cooking big catches of food like roast chicken, quinoa, homemade granola and now that it’s January and freezing out – soups. Weeknights become easier with three or four prepped dishes in the fridge or freezer. Soups freeze so well for up to several months.
Which brings me friends to this awesome little soup. Red lentils for protein meet coconut milk, butternut squash and a hint of curry. It’s kid approved and recipe makes 6-8 servings. You could easily swap out the butternut squash for acorn too. I’ve also stirred in some leftover rice or quinoa I had to use up in the fridge before serving and it’s yummy with or without. We’ve been eating it lately topped with a few chia seeds, cilantro, feta, or a big dollop of plain yogurt. It’s yummy just by itself too.
coconut curry squash lentil soup
Ingredients:
1 butternut squash
1 onion chopped
4 cloves garlic chopped
1 tbsp cumin
1 tbsp yellow curry powder
pinch red pepper flakes
salt and pepper
one can full-fat coconut milk
1 cup dry red lentils
3 cups water
olive oil
Cut squash into four pieces leaving the skin on. Scoop out the seeds. I find it easiest to use a metal spoon. Drizzle lightly with olive oil and salt and pepper and bake at 350 degrees for 50 minutes. While the squash bakes, I take a minute to prep the remaining ingredients and rinse my lentils. I just swish the lentils in a large metal bowl of cool water. Then I use my hand to hold the lentils in and tilt the bowl over the sink to drain the water. It’s not a science so if you don’t get all the water or lose some lentils, it’s all good.
Coat the bottom on a large soup pot generously with olive oil and cook onion on medium heat with salt and pepper until fragrant. Add garlic, cumin, curry and red pepper flakes. Add a bit more oil if you need to and keep stirring, spices will become fragrant. Remove from heat and scoop the squash from its skin, adding to the pot. Add the coconut milk, water and lentils. Stir and bring to a light boil. Then reduce heat and let simmer on low for 30-40 minutes.
I use an immersion blender to quickly blitz this into a creamy consistency. A regular blender works well too. If you want a chunkier soup just mash with a plain old potato master. Tell me in the comments – do you meal prep too? Hope you love this soup as much as I do!
