Ingredients (3-4 servings)

3 cups water

1 can coconut milk

1 cup rinsed red lentils

1 tsp curry pwd

2 cups chopped kabocha squash (carve off any rough spots on the outside and leave most of the skin)

1/2 tsp salt

Cooked rice (optional)

Roasted pumpkin seeds (optional)

Creamy Coconut Squash Soup

Instructions

Add everything to the Instant Pot and cook for 20 minutes. How easy is that?!

To cook this on the stovetop...

Add all ingredients to a pot and bring to a boil. Simmer for 35 minutes or until the lentils fall apart and become creamy.

Serve on its own or over rice. Top with roasted pumpkin seeds.

This soup is a family favorite in my house and stays on weekly rotation during the fall and winter.