Coconut Ginger Lentil Soup with Butternut Squash

Coconut Ginger Lentil Soup with Butternut Squash | Yes to Yolks

Is it just me or is fall just FLYING by??? I mean, how is it almost the end of October already?! My baby was born almost a month ago (seriously trying to keep it together over here – I don’t want him to grow up! *Sniffle sniffle*), and that’s just mind boggling to me. The leaves have turned and are already starting to fall off the trees. Halloween is just around the corner…and so is November. I can’t believe it.

Having a baby definitely changes your sense of time. I know everyone says that (I can’t tell you how many people have said “Time flies. Enjoy every second” since I had the baby), but it’s kind of unnerving to me how right they are. Kieran had some issues regaining his birthweight, and the pediatrician has me feeding him every 2-3 hours around the clock in addition to pumping him extra for bottles. Talk about exhausting. Because we’re still figuring out the art of breastfeeding (which, by the way, is one of the hardest things I’ve ever had to figure out. People don’t tell you that part), feedings can take up to an hour from start to finish, especially when you count the subsequent diaper and burping sessions involved. So, I really have an hour in between feedings, and that’s only if the baby falls asleep when we’re done. CRAZINESS. It’s all good, though, because taking care of this awesome little creature is just the best thing ever.

Coconut Ginger Lentil Soup with Butternut Squash | Yes to Yolks

It has, however, made me appreciate TIME all that much more. The days just evaporate for me…mostly because I’m focused on the feeding schedule and barely have time to accomplish anything else (I just put Kieran down and am hastily typing this post up before I need to feed him again – not how I usually roll). Before I know it, it’s 8 PM and I’ve barely fed myself, let alone showered or brushed my teeth (don’t worry – I do all this in the evenings once my hubby is home. Haven’t gone total cave woman yet, hah).

Time is precious. Even more than it was before. Which is why I’m dumbfounded that October is almost over. Like, how is that possible?

In need of comfort, I’ve been eating a ton of soup. Mostly frozen batches from the summer. This one is perfect for soothing the soul. It’s hearty but extremely healthy, spicy and complex, and…it has butternut squash. Need I say more? It’s only my most adored fall ingredient. I’d pick it over pumpkin any day.

Coconut Ginger Lentil Soup with Butternut Squash | Yes to Yolks

This soup is chock full of things my husband doesn’t like: lentils, Indian spices, ginger, and coconut. He would definitely turn his nose up at this one, but that’s OK! More for me!

If you’re like him, however, feel free to tone down the spices or ginger. Those aspects are completely customizable. If you’re averse to coconut, sub out the oil with olive oil and add dairy milk instead of the coconut milk. Simple as that.

If you’re like me, though, you’ll leave this bowl of perfection alone. It’s awesome. And perfect for a quick meal…which is so beyond necessary for me right now.

On that note, the baby is stirring. Time to go!

Coconut Ginger Lentil Soup with Butternut Squash | Yes to Yolks

 

Coconut Ginger Lentil Soup with Butternut Squash       (makes 6 servings)

1 tablespoon coconut oil
1 large onion, diced
2 carrots, peeled and diced
2 stalks of celery, diced
4 cloves of garlic, minced
1 tablespoon freshly grated ginger
Pinch of red pepper flakes (to taste)
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon turmeric
Pinch of cardamom
Pinch of cinnamon
1 cup lentils, rinsed
1 lb butternut squash, peeled and diced into ½-inch cubes
4 cups low-sodium vegetable stock
1 (15-oz) can coconut milk
1 tablespoon candied ginger, finely chopped
Plain Greek yogurt, for serving
Finely chopped fresh herbs, for serving (parsley, chives, etc)
1. In a large stockpot, heat the oil and sauté the onion, carrots, and celery until soft, about 5-8 minutes. Add in the garlic, ginger, and spices and cook for 1 minute.
2. Stir in the lentils, cubed butternut squash, and the stock. Lower the heat and simmer for 15 minutes or until lentils and squash are somewhat soft.
3. Add in the coconut milk and the candied ginger and simmer for another 10 minutes. Check for seasonings and adjust as necessary. Ladle into bowls and top each with a dollop of yogurt and a sprinkling of fresh herbs.
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