A delightful and hearty soup combining the sweetness of butternut squash with the warmth of curry spices and the richness of red lentils.
Peel and dice the butternut squash into small cubes.
Use a sharp knife to make peeling and cutting the squash easier.
In a saucepan, sauté the curry paste for a minute to release its aroma.
Stir constantly to prevent the paste from burning.
Add the diced squash and red lentils to the saucepan and stir to coat with the curry paste.
Ensure the squash and lentils are evenly coated for consistent flavor.
Pour in the water and bring to a boil. Reduce heat and simmer until the squash is tender.
Cover the saucepan partially to retain heat while allowing steam to escape.
Stir in the sugar, salt, and lemon juice, then simmer for an additional 5 minutes.
Taste and adjust the seasoning as needed.
Blend the soup until smooth using a blender or immersion blender.
Blend in batches if using a countertop blender to avoid overfilling.
Serve the soup hot, garnished with your choice of toppings.
Serve with crusty bread or a side salad for a complete meal.
