How To Make Chunky Butternut Mulligatawny
This classic and versatile dish is not one to miss in the dinner table! Make delicious, warm soup with our comforting soup recipes. You can enjoy this dish as a main course, side dish, or even an appetizer. If you’re just learning the ropes around cooking, then soup recipes are a great place to start. Delve into our amazing soup recipes for something easy to make, but satisfying to eat. We guarantee you’ll be wiping the bowl clean down to your last spoonful!
Serves:
Ingredients
- 2 cups butternut squash, peeled and cubed
- 1 cup red lentils
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 carrot, diced
- 1 celery stalk, diced
- 2 tomatoes, diced
- 4 cups vegetable broth
- 1 tsp curry powder
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1/4 tsp cinnamon powder
- 1/4 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
-
In a large pot, heat some oil over medium heat. Add the onion, garlic, and ginger, and cook until soft and fragrant.
-
Add the carrots, celery, butternut squash, lentils, tomatoes, vegetable broth, and spices to the pot. Stir well to combine.
-
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the vegetables are tender and the lentils are cooked through.
-
Remove the pot from the heat and use an immersion blender to puree about half of the soup, leaving some chunks for texture.
-
Stir in the coconut milk and season with salt and pepper to taste. Cook for an additional 5 minutes.
-
Serve the Chunky Butternut Mulligatawny soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 240kcal
- Total Fat : 3g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 600mg
- Total Carbohydrates : 47g
- Dietary Fiber : 10g
- Sugar : 8g
- Protein : 13g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
