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Butternut Squash-Lentil Stew
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Prep Time:
20 minutes
Total Time:
45 minutes
Savory stew with butternut squash, lentils, and a rich blend of Progresso™ chicken broth and coconut milk - a comforting and delicious meal.
Ingredients:
  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped onions
  • 1 teaspoon finely chopped gingerroot
  • 2 lb butternut squash, peeled, cubed (5 cups)
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 can (13.5 oz) unsweetened coconut milk (not cream of coconut)
  • 2 tablespoons red curry paste
  • 1/2 cup creamy peanut butter
  • 2 teaspoons fish sauce
  • 2 tablespoons lime juice
  • 1/2 teaspoon pepper
  • 1 cup dried red or green lentils, sorted, rinsed
  • Chopped fresh cilantro, if desired
  • Chopped peanuts, if desired
Instructions:
  • In a 4-quart Dutch oven, heat oil over medium-high heat. Sauté onions and gingerroot for 5 minutes until tender, then add squash and cook for an additional 3 minutes.
  • Combine broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice, and pepper in a bowl until smooth. Pour over squash mixture and stir in lentils.
  • Bring the mixture to a boil, then lower the heat and let it simmer uncovered for 20 to 25 minutes. Stir occasionally until the squash and lentils are tender. Serve each portion with a garnish of fresh cilantro and crunchy peanuts.

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