It’s about to warm up out of soup season so I made a new one for me. It’s butternut squash, cauliflower, lentil soup. It was funny because after I blended it with an immersion blender I tasted it and it tasted like it definitely was missing something, added the coconut milk and some lime juice and WOW that was it.

I used my own veggie broth for this. I didn’t have red curry paste so I just used some powders I use for curries with a little extra paprika.

Here is the recipe I used for this.

https://www.abbeyskitchen.com/vegan-lentil-butternut-squash-soup/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly#recipe-video

  • franglais@lemm.eeEnglish
    1·
    7 months ago

    Damn that’s a great idea for tonight’s meal, I have a squash I need to use, and I wouldn’t have thought about red lentils and chili. Cheers mate.

    • Dustwin@lemmy.caOPEnglish
      1·
      7 months ago

      Thanks. As long as you give it time to cook and really soften the veggies. I only had 1 cup of lentils so I was half a cup short, but 🤷‍♂️.

  • Big_Boss_77@lemmynsfw.comEnglish
    1·
    7 months ago

    Sounds pretty good, how do you think it would handle some chillies or sambal? Something to spice it up a bit, as I’m a very big fan of spicy butternut squash.

    • Dustwin@lemmy.caOPEnglish
      2·
      7 months ago

      Oh yeah, I think chillies would be great, add a nice warmth to the soup. It probably would work nice. I like the idea.

    • classic@fedia.io
      1·
      7 months ago

      Add more curry paste or a spicier variety. Sambal might clash with the curry paste