Roasted Kabocha Squash and Red Curry Soup with Quinoa and Beluga Lentils

Serves 6

  • 1 large kabocha squash, seeded and sliced for roasting
  • 2 tablespoons olive oil sea salt and pepper to taste
  • 3 tablespoons coconut oil, divided
  • 1 large yellow onion, peeled and diced
  • 2 tablespoons red curry paste
  • 1 tablespoon roasted chile jam
  • 2 tablespoons freshly grated ginger
  • 4 cups vegetable or chicken broth
  • ¾ cup orange juice
  • 1 cup coconut milk
  • 2 large shallots, peeled and minced
  • 1½ cups cooked beluga lentils
  • 3 cups cooked quinoa
  • Yogurt, for serving
  • Fresh minced cilantro, for serving
  • Sliced limes for serving

Preheat oven to 400°. Toss the squash with the olive oil, salt, and pepper. Spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside. Melt 2 tablespoons of the coconut oil over medium heat in a large saucepan. Add the onion and sauté until translucent, about 3 minutes. Add the red curry paste, roasted chile jam and ginger. Sauté until fragrant, or about 2 minutes more. Add the roasted squash and broth and bring to a boil, then reduce heat to a simmer. Simmer for 20 minutes, then remove from heat. Using an immersion blender, carefully puree soup. Add the orange juice and coconut milk. Blend until smooth. Season to taste with salt and pepper. Set soup aside. In a small frying pan, melt the remaining 1 tablespoon of coconut oil over medium heat. Add the shallots, and sauté until translucent, about 2 minutes. Add the cooked lentils and sauté another 2 minutes. Remove from the heat. Scoop a ½ cup of quinoa and ¼ cup of lentils into each bowl. Pour soup over quinoa and lentils. Top with yogurt, cilantro and squeeze of lime.