PURéED WINTER SQUASH AND RED LENTIL SOUP
Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
- Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
- Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
- Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
- Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams
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fraz guraya
[email protected]This soup is way too thick for my taste. I had to add a lot of water to thin it out.
Papis Ink
[email protected]I found this soup to be a bit bland. I think it could use some additional seasoning.
Mukhtaar Ali
[email protected]This soup is a bit too spicy for my taste, but I'm sure it would be perfect for someone who likes a little heat.
hassan koko
[email protected]I'm not a huge fan of butternut squash, but I really enjoyed this soup. The red lentils and spices really balance out the flavor of the squash.
Mugerwa Tonny Santos
[email protected]This soup is perfect for a cold winter day. It's warm and filling, and the spices give it a nice kick.
Iris Iang
[email protected]I love the creamy texture of this soup. It's so comforting and satisfying.
tchekove reney
[email protected]This soup is a great way to use up leftover butternut squash. It's also a great source of protein and fiber.
sUper Hit SongS
[email protected]This soup is delicious and so easy to make! I love that I can use frozen butternut squash, which makes it a great option for a weeknight meal.
MD NOYON Miya
[email protected]I've made this soup several times now and it's always a crowd-pleaser. It's creamy, flavorful, and the perfect comfort food for a cold winter day.
Bex Rapson
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of butternut squash and red lentils. It's a perfect fall soup.
Hassan Mazin
[email protected]I made this soup for dinner last night and it was a hit with my family! Everyone loved the creamy texture and the rich flavor. I will definitely be making this again.
chamara kakulandara chamara
[email protected]This soup is amazing! It's so flavorful and hearty, and the lentils add a nice protein boost. I also love the pop of color from the red lentils.