Curried Butternut Squash Red Lentil Soup

 Serves about 3

✅Recipe:
1 tablespoon olive oil (optional)
1 medium onion, chopped
3 garlic cloves, minced
1 teaspoon curry powder
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon garam masala
1 cup red lentils, rinsed
1 (15-ounce) can diced tomatoes
2 cups vegetable broth, plus more as needed
3 cups chopped butternut squash (3/4-inch pieces)
Canned coconut milk, as desired
Fresh lime juice to taste
Salt snd pepper to taste
Chopped cilantro, for garnish
✅Heat oil or broth in a large saucepan. Cook onion for about 5 minutes, or until translucent.
✅Add garlic and cook for 30 seconds more. ✅Add curry powder, coriander, cumin, turmeric, garam masala. Cook for 1 minute more.
✅Add red lentils, diced tomatoes, vegetable broth, and butternut squash. Bring to a gentle boil before reducing the heat. Simmer with the lid on for about 20 minutes, or until the lentils are cooked and the squash is just tender. ✅Transfer 2 cups of the curry (without the squash) to a blender. Blend until mostly smooth. Return to the saucepan.
✅Stir in desired amount of canned coconut milk and/or veggie broth until the desired soupiness.
✅Heat until warmed through, adding more broth, coconut milk, or non-dairy milk as needed.
✅Add fresh lime juice to taste.
✅Garnish with freshly chopped cilantro.