Coconut lentil soup with butternut squash and spinach
This coconut lentil soup with butternut squash and spinach is a big bowl of fall comfort. Hearty lentils and tender squash simmer in a creamy coconut broth with ginger, garlic, and sun-dried tomatoes. Blending a portion of the soup gives it a velvety texture while keeping plenty of chunky bites in every spoonful. A handful of baby spinach and a squeeze of lemon stirred in at the end add a bright, fresh finish.
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 carrots, diced
- 2 cups (10–12 ounces) diced butternut squash
- 1 lemon, zested and juiced
- 0.5 cup julienned sun-dried tomatoes
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt, or to taste
- freshly ground black pepper, to taste
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 (14-ounce) can full-fat coconut milk
- 2 cups (about 2 ounces) baby spinach
- 0.25 cup fresh cilantro leaves, for garnish (optional)
Preparation
- Sauté the Aromatics: In a Dutch oven or stockpot, heat the oil over medium heat. Add the onion, garlic, and fresh ginger and cook for about 5 minutes, until the onion is translucent.
- Add the Vegetables: Add the carrots and butternut squash and cook for another 5 minutes. Stir in the lemon zest, sun-dried tomatoes, ground ginger, salt, and pepper.
- Simmer the Soup: Add the lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
- Blend a Portion: Carefully transfer 3 cups of the soup to a blender and blend until smooth. Pour the purée back into the pot and stir to combine.
- Add the Spinach: Add the spinach a handful at a time, stirring until just wilted.
- Finish and Serve: Stir in the lemon juice and taste for seasonings. Serve garnished with cilantro, if desired.
Tips
Cut the squash small: Dice the butternut squash into small, evenly sized cubes, similar in size to the carrots, so everything cooks evenly.
Check the lentils for doneness: Cooking time varies with the age and variety of your lentils. They should be tender before you blend the soup. If they need more time and the soup looks thick, add a little extra broth and keep simmering.
Blend safely: Follow your blender’s instructions for hot liquids, and work in batches if needed. You can also use an immersion blender to partially blend the soup right in the pot.
Add the spinach and lemon last: Stir in the spinach just until wilted, then add the lemon juice to keep its flavor bright.
Make ahead: Chop the onion, carrots, and squash in advance and refrigerate in airtight containers. If making the whole soup ahead, hold off on the spinach and lemon until you reheat it.
Storage: Refrigerate in airtight containers for up to 3 to 4 days, or freeze for 3 to 6 months.
Reheating: The soup thickens as it sits, so add a splash of vegetable broth or water and reheat gently on the stovetop, stirring occasionally.
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