Winter squash & red lentil soup

Winter squash & red lentil soup

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.

I roasted some of the squash with other veggies, roasted some on its own, and also made a delicious soup. And there is still a chunk left over!

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

British American
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.

One Comment

  1. Oooh yummy. Roasted squash is great in soup.

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