Name: Chunky Butternut Mulligatawny Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Indian
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

Chunky Butternut Mulligatawny Recipe

Kirstin Sweatt Modified: February 21, 2024

Photos of Chunky Butternut Mulligatawny Recipe

How To Make Chunky Butternut Mulligatawny

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Preparation: 15 minutes

Cooking: 45 minutes

Total: 60 minutes

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.