Last year, one of the varieties of winter squash that we grew was Jaspee de vende.
I like Jaspee because the rind is fairly easy to cut through, and can be trimmed quite close… there isn’t a thick layer of hard flesh next to the rind like there is with some varieties. (Then again, maybe it was just because the squash was fully ripe.)
The thing with winter squash is that when you’re cooking for two people, one squash seems to last ages. Though uncut squash lasts months, once cut it needs to be used fairly quickly.
The soup was inspired by one found here. Besides squash, it has potato, red lentils and spices. It’s a smooth and creamy soup, and light in texture… it doesn’t remind one of baby food, like some pureed vegetable soups. It’s easy to make and really tasty, a great winter warmer!
Winter squash & red lentil soup
|1 tablespoon||vegetable oil||1 tablespoon|
|60g||finely chopped onion||1/2 medium|
|1||clove garlic, minced||1|
|1/2 teaspoon||ground cumin||1/2 teaspoon|
|1/2 teaspoon||ground coriander||1/2 teaspoon|
|1/2 teaspoon||curry powder||1/2 teaspoon|
|1/8 teaspoon||cayenne pepper, or to taste||1/8 teaspoon|
|250g||cubed winter squash||1-3/4 cups|
|75g||cubed potato||1/2 cup|
|75g||red lentils||3/8 cup|
|600ml||vegetable stock or bouillon||2-3/8 cups|
|2 tablespoons||minced fresh coriander (cilantro)||2 tablespoons|
|to taste||salt & freshly ground pepper||to taste|
1. In a medium pot, heat vegetable oil over low heat and saute onion for five minutes. Add garlic and continue to cook for two more minutes.
2. Add cumin, coriander, curry powder & cayenne, and saute an additional minute.
3. Add squash, potato, lentils & stock or bouillion. Cover and bring to a simmer. Cook over gentle heat for 30 minutes, stirring occasionally, until vegetables and lentils are soft.
4. Using an immersion blender, puree the soup. Season to taste with salt and pepper.
5. Ladle into bowls and top with freshly chopped coriander (cilantro).
Makes 2 servings.