Coconut Curry Roasted Squash Soup

Ingredients

Curried butternut squash soup

• 1

  butternut squash, halved, seeds removed
  pumpkin
  kabocha squash
• ½ Tbsp (7 mL)

  olive oil
• 1

  large onion, chopped
• 3

  garlic cloves, minced
• 2 tsp (4 g)

  curry powder
• ¼ tsp

  ground turmeric
• ¼ tsp

  garam masala
• ⅛ tsp

  ground black pepper
• 2½ cups (600 mL)

  water
• ¾ cup (135 g)

  cooked brown lentils
• 1

  carrot, chopped
• 2

  vegetable bouillon cubes
• 1¾ cups (420 mL)

  canned full-fat coconut milk
  canned light coconut milk
• ½

  lemon, juiced

Lentil croutons

• 2 tsp (10 mL)

  olive oil
• ¾ cup (135 g)

  cooked brown lentils
• 1 tsp (1 g)

  dried mint leaves
• ½ tsp

  curry powder
• ¼ tsp

  garam masala
• ¼ tsp

  salt

Optional garnish

• roasted pumpkin seeds
• fresh parsley