BUTTERNUT SOUP AND RED LENTIL SOUP
Author: 
Recipe type: Appetizer
Cuisine: South African
 
Ingredients
  • 2 Tbles Coconut Oil
  • 1 Onion Chopped
  • 3 Garlic Cloves Finely Chopped
  • 4 Cups Peeled and Cubed Butternut
  • 1 Tsp Ground Cumin
  • 2 Tsps Smoked Paprika
  • 1Tsp Ground Coriander
  • ½ Tsp Turmeric
  • Salt and Fresh Ground Black Pepper to Taste
  • 1 Cup Dried Red Lentils
  • 4 -6 Cups Vegetable Stock
  • ¾ Cup Coconut Milk
For the Toasted Seeds
  • 1 Tbles Olive Oil
  • ½ Cup Pumpkin Seeds
  • ¼ Cup Sunflower Seeds
  • 1 Tsp Ground Cumin
  • ½ Tsp Cayenne Pepper
  • 1 Tbles Soy Sauce
Garnish
  • Toasted Seeds
  • Fresh Red Chilli Sliced
  • Freshly Chopped Coriander
  • Smoked Paprika
Instructions
  1. In a large pot over medium heat add the coconut oil. Once the oil is hot add in the onion and sauté just until soft, about 3 minutes. Add in the garlic and sauté for another 30 seconds. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, salt and black pepper. Stir everything together and sauté for another minute.
  2. Pour in the red lentils and vegetable stock and stir together. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft.
  3. Using a stick blender purée the soup until smooth.
  4. Once the soup is puréed add the coconut milk to the soup and heat through.
  5. Serve the soup topped with chopped roasted almonds or toasted seeds, chopped coriander and an extra sprinkle of smoked paprika.
For the Toasted Seeds
  1. In a pan over moderately high heat, heat oil. Add seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin, cayenne pepper and soy sauce and continue to cook, stirring, until fragrant, about 1-2 minutes until lightly toasted.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/butternut-soup-and-red-lentil-soup/