PURéED WINTER SQUASH AND RED LENTIL SOUP

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Puréed Winter Squash and Red Lentil Soup image

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

2 tablespoons grapeseed oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon minced fresh ginger
3 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)
1 cup red lentils, rinsed
Salt
Black pepper
2 teaspoons butter or ghee
Plain yogurt, for garnish
Chopped cilantro, for garnish (optional)

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

fraz guraya
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This soup is way too thick for my taste. I had to add a lot of water to thin it out.


Papis Ink
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I found this soup to be a bit bland. I think it could use some additional seasoning.


Mukhtaar Ali
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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
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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
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This soup is perfect for a cold winter day. It's warm and filling, and the spices give it a nice kick.


Iris Iang
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I love the creamy texture of this soup. It's so comforting and satisfying.


tchekove reney
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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
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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
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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
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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
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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
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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.