Butternut Squash, Red Lentil, and Coconut Soup Recipes

foodnetwork.ca

Susan Bellwood

Love to cook, any kind of food vegan and other. Love cookbooks and recipes.

1 small butternut squash (about 1.5 to 2lb)

2 Tbsp olive oil

1 small onion, diced

1 small leek, small dice

1 stalks fresh hot pepper, minced

1 stalks celery, diced

1 small carrot, diced

1 clove garlic, minced

1 Tbsp minced ginger

1 tsp curry powder

salt and freshly ground black pepper

1 L vegetable stock

1 cup red lentils

3 Tbsp coconut milk

Directions at foodnetwork.ca

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