Creamy Spiced Butternut Squash Soup
1 tbsp vegetable oil
1 yellow onion, cut into large dice
1 (20oz) package cubed butternut squash
Salt, to taste
3 cups water
1 package Maya Kaimal Red Lentil, Butternut Squash and Coconut Everyday Dal
Lime wedges and fresh cilantro, for serving
Chili crisp for garnish
Heat oil in a Dutch oven over medium-high. Add onions and cook, stirring often, until lightly browned, about 3 minutes.
Add squash, season with salt, and cover with water.
Empty everyday dal into pot (use some water to rinse all the goodness out of the package and dump it into the pot) and stir to combine.
Cover and cook over medium until squash is tender, 20–25 minutes.
Transfer the contents to the jar of a blender (or use an immersion blender directly in the pot) and puree until smooth. Season to taste with salt.
Serve with lime and fresh cilantro and drizzle with chili crisp.