The weather has changed and I have a cold but at least I have a real excuse to make soup again. I actually made soup three times this week: this soup, the carrot soup recipe and a potato and leek. All yummy, all healthy, all comforting and all vegetarian if you use vegetable stock! (And no, I am not getting paid to endorse.)
This soup was attempting to cure my cold through healthy proteins (lentils), wholesome vegetables(butternut squash), cold killing medicinals (ginger and garlic) and a bit of kick (coconut milk). It came together really well, I only wish the picture captured the texture as it was really yummy. I am heading out for a run now but I am going to have the leftovers afterwords. Sadly, my cold is still around but I think I am on the mend.
[print_this]Butternut Squash, Red Lentil, and Coconut Soup
1 small butternut squash (about 1.5-2lb)
2 tablespoons olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 clove garlic, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt and freshly ground black pepper
1 litre chicken or vegetable stock
1/2 cup red lentils
3 tablespoons coconut milk
Preheat the oven to 350F. Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender when pierced with a fork(about 25-40 minutes).
Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until the vegetables soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
When squash is tender scoop out it’s flash and gently mash with a fork. Stir the squash into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning. Serve hot.[/print_this]