Recipe

Lentil Squash Soup Recipe

	Boofie / All my dishes 11 months ago Heavily adapted from Pamela's Red Lentil Soup. Really, it's basically the same with a few alterations so please give her the credit! Pureeing the squash makes this soup nice and velvety while adding a bit more sweetness to compliment the heavy spic... More Prep:5m Cook:40m Servings:4	Boofie
	comforting lentil squash soup spicy vegan

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Ingredients

1 cup dry lentils

1 lb cubed butternut squash

1 qt vegetable broth

1/2 medium red onion, diced fine

2 tbsp minced garlic

2 tsp minced fresh ginger

1 tsp carraway seed

1 tsp nutmeg

1 tsp crushed red pepper flakes

1 tsp tumeric

1/2 tsp garam marsala

Olive oil

Directions

Steam cubed squash in microwave or pot 3-4 minutes or until tender. Transfer to food processor and add 1/2 cup vegetable broth. Puree until smooth (a few chunks are alright).

In a heavy pot, heat 1-2 tbsp oil over medium-high heat. Add onions, garlic, ginger, carraway seed, and crushed red pepper flakes and cook until onion and garlic are tender.

Add remaining broth, squash puree, lentils, and remaining spices and mix well to combine. Bring soup to a boil and reduce to a gentle simmer.

Allow to simmer 30-40 minutes or until lentils are done.

Enjoy with hearty bread and a nice white zinfandel or chardonnay... whichever best suits your tastes

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Comments

lacrenshaw 11 months ago said:
Lovely and luscious.. although allergies to lentils and butternut squash prevent a five here, boofie. You can't imagine how much I want to love this, girl!
Lorraine

trigger 11 months ago said:
I love it and that addition of the garam marsala sounds wonderful lentils are so good.
Five forks ans a smile :)

ttaaccoo 11 months ago said:
This sounds delicious and healthy. thank you!

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