Sometimes I pretend I’m a cook. This is one of those times. I’ve pretty much been living off of this soup ever since it’s gotten cooler outside. Since it’s such an easy meal to put together, you have no excuse here. Also you will feel healthy since it’s chock full o’ squash and lentils (this feeling will subside when you eat a bag of Skittles and a Snickers bar for dessert). You don’t need anything fancy for this soup – an immersion blender will make your life easier, though – so get cooking!
-1 butternut squash, peeled and cubed (or, if your local market sells squash already sliced on trays, that will save you time. You’ll need about 3 or 4 big slices)
-1 medium yellow onion, chopped
-1 cup lentils (canned are fine if you don’t have dry), rinsed and picked over
-1 can of diced tomatoes
-1 quart vegetable stock (plus a little more to thin out the soup later)
-1 tablespoon extra virgin olive oil
-1 tablespoon fresh minced ginger
-Spices – 1 teaspoon each (more/or less according to preference) cayenne, curry powder, garam masala
-Salt & Pepper to taste
-Garnish – fresh cilantro and/or natural yogurt
Heat the oil in a large saucepan and add the onion once hot. Sauté for a few minutes and add the minced ginger. Cook for a few minutes together, and then add the squash. Mix until coated and cooking evenly. Add the lentils, tomatoes, and stock. Stir to blend, and then add in the spices. (This is where I go to town with the cayenne and the curry powder). Bring to a boil and then simmer for 20 minutes, until squash and lentils are cooked through. Cool soup slightly and carefully transfer to a blender (or whip out the immersion blender) and blend until it has a smooth, uniform consistency.* Season to taste and garnish with fresh chopped cilantro and a dollop of natural yogurt before serving.