Creamy Coconut & Acorn Squash Soup

 

Ingredients

Ingredient Checklist

• 2 large acorn squash, halved lengthwise, seeded
• 1 ½ tablespoons olive oil
• 3 large shallots, chopped
• 2 small garlic cloves, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 teaspoon ground turmeric
• 1 pinch crushed red pepper
• 2 cups lower-sodium vegetable broth
• ½ cup dried red lentils
• 1 (13.5-oz.) can light coconut milk, well shaken and stirred
• 2 tablespoons fresh lime juice
• 1 ½ tablespoons pure maple syrup
• ¾ teaspoon kosher salt
• 4 large curly kale leaves, stemmed and torn into 2-in. pieces

Directions

Instructions Checklist

• Step 1

  Preheat oven to 425°F. Place acorn squash cut side down on a large parchment-lined rimmed baking sheet. Roast until fork-tender, about 30 minutes. Remove from oven, and cool 10 minutes. Use a spoon to scoop flesh into a bowl. (Do not turn off oven.)

• Step 2

  Heat 1⁄2 tablespoon oil in a large saucepan over medium-high. Cook shallot, garlic, ginger, turmeric, and red pepper, stirring, until fragrant, about 2 minutes. Add broth, 1 cup water, and lentils. Bring to a boil over medium-high. Reduce to medium; cover and simmer, stirring occasionally, until lentils are tender, about 15 minutes. Stir in squash, and cook 5 minutes. Remove from heat, and cool 10 minutes.

• Step 3

  Working in two batches, process soup in a blender until smooth. Transfer back to saucepan. Stir in coconut milk, lime juice, maple syrup, and salt. Gently simmer over medium until flavors are blended, about 5 minutes. Reduce heat to low to keep warm.

• Step 4

  Place kale on a large rimmed baking sheet; drizzle with remaining 1 tablespoon oil. Massage kale until evenly coated; spread in an even layer. Bake, turning over once, until crisp and lightly browned, about 3 minutes per side. Serve soup topped with crispy kale leaves.