Butternut Squash, Carrot And Red Lentil Soup With Toasted Pumpkin Seeds And Lemon-Garlic Compote

| Marissa Lippert
Serving size:10
Butternut Squash, Carrot And Red Lentil Soup With Toasted Pumpkin Seeds And Lemon-Garlic Compote

The flavors in this soup whirl themselves together wonderfully, leaving you happily slurping an steamy bowl of aromatic goodness.

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  • 1/4 cup pumpkin seeds, toasted
  • 1/2 cup cilantro

Directions

  1. In a large stockpot, heat butter and olive oil over medium heat. Add vegetables, shallots and garlic and saute for 8 to 10 minutes.
  2. Add in spices, brown sugar, bay leaves, broth, water, coconut milk and lentils. Increase heat to medium-high, stir well and bring to a boil. Lower heat and simmer for 30-40 minutes. Discard the bay leaves and puree soup in batches in a blender until smooth.
  3. For lemon-garlic compote, saute garlic in olive oil over medium-high heat until garlic is crispy and slight burned. Add in chopped lemon and salt, saute for 30 seconds and remove from heat.
  4. Garnish soup with cilantro, toasted pumpkin seeds and lemon-garlic compote.

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