Ingredients: 2 Tbsp grape seed oil 1 cup red lentils, rinsed 6 cups water 1 butternut squash, washed, quartered and seeded (leave skin on) 3 whole carrots 1 onion, large dice 1 can coconut milk 1/2 tsp Better than Bouillon 1 Tbsp curry powder 1/2 tsp turmeric 1/4 tsp cayenne 1 tsp Bragg's Liquid Aminos Salt and pepper to taste
Preheat oven to 425°
Line a baking sheet with parchment paper and place the quartered squash, whole carrots and diced onion on top. Drizzle with oil and place in oven for about 35 minutes. About half way through, turn the carrots and toss the onions so they brown evenly.
Meanwhile, prepare the lentils. Place lentils and water in a pot over high heat and bring to a boil. Reduce to medium and allow to cook, uncovered, until tender. About 30 minutes. Once lentils are tender, reduce heat to simmer, stir in curry powder, turmeric and bouillon. Continue to simmer until veggies are done, adding more water if it needed.
After about 35 min remove the onion and set aside. Continue roasting carrots and squash for another 10 minutes, then remove carrots which should be tender and nicely browned. Continue to roast the squash for another 10-15 minutes, once tender, remove from oven and allow to cool.
When squash is cool enough to handle, use a spoon to gently remove the flesh from the skin. Place roasted onions, carrots and squash in high speed blender with 1 can of coconut milk. Carefully blend (be careful if the veggies are still hot!), starting on low and increasing to high. Blend until smooth.
Add the pureed veggies to the lentils and stir to combine. If you wish to have a smoother soup, carefully add the entire soup into your blender and blend to desired consistency. I like mine nice and smooth, I blended on high for a couple of minutes.
Return the soup to the pot and stir in cayenne, Bragg's, salt and pepper to taste.