I love squash, yet, this year I was unsuccessful growing it
luckily friends of mine grew plenty and had the generosity to share some with me
here is a simple and most delicious soup
perfect for this November day
lovely with a piece of bread and a slice of cheese
Butternut squash and red lentil soup
1 butternut squash peeled and cubed
1 large onion chopped
2 carrots peeled and cubed
1 inch ginger minced
1 cup red lentils
1 can (796ml) of diced tomatoes
1 tablespoon cumin
1 tablespoon coriander
1/2 teaspoon turmeric
salt and pepper
little oil little butter
Before you prep your veggies place lentils in a bowl, rinse them well then cover with water.
Set aside until ready to add to the soup.
In a large pot sauté onions in oil and butter (about 1 tablespoon of each).
When the onions become translucent add carrots and squash.
Mix and cook for about 5 minutes at medium high heat.
Add spices and cook for a few more minutes.
Add tomatoes and lentils.
Add enough broth so the veggies are covered with about an inch of broth.
Bring to a boil then simmer until all veggies and lentils are tender.
Add more broth for desired consistency. Taste and add salt and pepper to your liking.
Serve with fresh chopped coriander (cilantro) if you have some.
If you don’t have a mix of spices (cumin, coriander, turmeric) but do have a curry mix use that instead.