Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice

Rich and hearty, this soup combines butternut squash, lentils, wild rice and kale with a broth made from our Cambodian Coconut Peanut Sauce, coconut milk and vegetable broth.  It's kind of a cross between a lentil veggie soup, a laksa and a squash curry.  It's perfect for sliding into this Fall weather with a smile on your face rather than that fear of winter grimace...and hey even though our garden has just been beaten and destroyed by last nights frost, at least the endless garden weeding for this year is over. 

Coconut Peanut Butternut Squash Soup with Lentils and Wild Rice

4 cups Vegetable Broth

1 cup Green Lentils

1 bottle of Wozz! Cambodian Coconut Peanut Sauce

1/2 of peeled Butternut Squash (20 oz - 570 g butter nut squash) diced into 1/2 inch pieces

2 cups Cooked Wild Rice (I used a brown rice/wild rice blend)

1 can Coconut Milk

2 cups Fresh Kale chopped

1/3 cup Fresh Cilantro chopped for garnish

Salt and Pepper

Recipe:

**this recipe I cooked my wild rice separate and then added it in to the soup when serving, you can also add it directly to the soup and cook in the soup until tender if you prefer. 

Cook wild rice according to package directions and set aside. 

In a large pot over high heat, stir together vegetable broth and Wozz! Cambodian Coconut Peanut Sauce and bring to a boil, turn down to medium high heat and cook lentils for 10 minutes, add your diced butternut squash and cook for an additional 20 minutes or until tender and cooked through. 

Stir in can of coconut milk and chopped kale. Simmer for additional 10 minutes.  

Season soup to taste with salt and pepper. 

Serve.  Garnish with fresh chopped cilantro and add in wild rice to each bowl.  Serve with crusty bread and butter. 

Enjoy!