Curried Butternut Soup
2 1/2 cups Red Lentils or yellow split peas
2 lbs. diced butternut squash (4-5 cups)
1/2 cup unsweetened finely flaked coconut
8 cups water
1 large clove garlic
1 tablespoon curry powder
2 tomatoes, diced small
1 red bell pepper, diced small
1 tablespoon salt
1 can coconut milk
2 tablespoons honey
2 limes, juiced (or ¼ cup lemon juice)
1 cup chopped fresh cilantro
Dash of cayenne pepper
1. Cook together the first 9 ingredients for 30 minutes, checking after 15 minutes to see if more water is needed.
2 Then add remaining ingredients.
3. Blend in blender or with a hand blender. Do it briefly so it leaves soup slightly textured and you can see little pepper and tomato pieces.
4. Taste and add more curry powder, salt or pepper (optional) as needed.
5. Place in large crockpot to heat.
Optional Variation: Add 4 cups frozen sweet corn and 1 can of coconut milk.
From the Kitchen of Neva Bracket