Curried Butternut Squash and Red Lentil Soup

Curry paste, garlic, and ginger bring their bold fragrance to this hearty soup. Quick-cooking red lentils make this dish extra easy to prepare.
Cooking time/temp: 

2 tsps olive oil
2 lbs butternut squash peeled
 and cut into 1 inch cubes
1 cups onion (chopped)
I tbsp. curry paste
1 tbsp peeled fresh ginger (minced)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
2 garlic cloves (minced)
3 cups chicken or vegetable broth

1 cup dried red lentils  
4 cups water
1 cup light coconut milk
3 tbsps fresh basil (chopped)
2 tbsps fresh lime juice
¼ tsp salt


Preheat oven to 375. Toss cubed butternut squash in 1 tbs of olive oil. Roast squash on baking sheet for 30 to 35 minutes until soft.  

Meanwhile, heat oil in a large saucepan over medium heat.  Add onion; cook 12 minutes or until golden. Stir in ginger and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add broth, lentils, and 1/2 cup water; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until lentils are tender. Add squash.

Remove from heat; let stand 5 minutes. Place half of lentil mixture in a blender. Blend until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining lentil mixture. Return pureed mixture to pan. Stir in coconut milk and remaining ingredients; cook over medium heat 2 minutes.