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Leafbiting 2019: Squashmaus - Butternut Squash Soup
6 years ago
This year 
Foshu's Leafbiting Challenge has introduced to me an interest in all things squash. Butternut squash is ridiculously good. I've got some pie pumpkins ready to be made into a pumpkin spice mousse this weekend - more on this later. Kabocha are turning out to be oddly topical as well and I've yet to decide what to do with this one.
Squash is generally cheap around here, very versatile, and easy to cook once cut. Butternut squash also makes an amazing soup! With red lentils, spices, and a bit of creaminess, jarred up, it'll be surprisingly filling from how nutrient-dense it is. Very hearty and warming!
This recipe makes liberal use of a food processor, though a blender will also suffice. It also uses that vegetable stock I mentioned earlier, which is good because I made way too much of it...
Credit where credit is due, this recipe was lifted from here and adjusted to my own personal tastes, notably a red onion, turmeric, and greek yoghurt mixed in.
5 tablespoons extra olive oil divided
1 small butternut squash about 2 pounds, peeled, seeded and chopped into small cubes
salt and pepper to taste
4 cloves garlic finely chopped
2 medium carrots finely chopped
1 medium red onion finely chopped
1 teaspoon ground cumin
½ teaspoon crushed red chile flakes
½ teaspoon paprika
½ teaspoon turmeric
6 cups vegetable stock
1 cup red lentils - rinsed and strained
16oz plain Greek yoghurt, non-fat, 2% or whole all work
Toss the cubed squash in 1 tablespoon of oil with salt and pepper, then bake on a baking sheet at 400f/200c for 25 minutes, or until squash is tender.
In a deep pot, on medium-high, heat remaining 4 tbsp oil and sauté garlic, carrots and onions until caramelized, about 10 - 15 minutes. Add spices and squash cubes, stirring for a minute. Add the stock and lentils and bring to a boil. Cover, cut the heat to medium low, and let simmer for 20 minutes.
Remove from heat and allow to cool until no longer safe to handle, then carefully purée in small batches in food processor or blender, setting aside in a separate pot/container until fully liquefied. A ladle and a funnel help a lot with this portion. Put puréed mix back to low heat and add the yoghurt half at a time, stirring or whisking well to incorporate.
The soup will keep for a fairly good time. I find small mason jars perfect for storing and making meals out of, just pop in a microwave for about 2 minutes and enjoy.
More squash to come.
Foshu's Leafbiting Challenge has introduced to me an interest in all things squash. Butternut squash is ridiculously good. I've got some pie pumpkins ready to be made into a pumpkin spice mousse this weekend - more on this later. Kabocha are turning out to be oddly topical as well and I've yet to decide what to do with this one.Squash is generally cheap around here, very versatile, and easy to cook once cut. Butternut squash also makes an amazing soup! With red lentils, spices, and a bit of creaminess, jarred up, it'll be surprisingly filling from how nutrient-dense it is. Very hearty and warming!
This recipe makes liberal use of a food processor, though a blender will also suffice. It also uses that vegetable stock I mentioned earlier, which is good because I made way too much of it...
Credit where credit is due, this recipe was lifted from here and adjusted to my own personal tastes, notably a red onion, turmeric, and greek yoghurt mixed in.
5 tablespoons extra olive oil divided
1 small butternut squash about 2 pounds, peeled, seeded and chopped into small cubes
salt and pepper to taste
4 cloves garlic finely chopped
2 medium carrots finely chopped
1 medium red onion finely chopped
1 teaspoon ground cumin
½ teaspoon crushed red chile flakes
½ teaspoon paprika
½ teaspoon turmeric
6 cups vegetable stock
1 cup red lentils - rinsed and strained
16oz plain Greek yoghurt, non-fat, 2% or whole all work
Toss the cubed squash in 1 tablespoon of oil with salt and pepper, then bake on a baking sheet at 400f/200c for 25 minutes, or until squash is tender.
In a deep pot, on medium-high, heat remaining 4 tbsp oil and sauté garlic, carrots and onions until caramelized, about 10 - 15 minutes. Add spices and squash cubes, stirring for a minute. Add the stock and lentils and bring to a boil. Cover, cut the heat to medium low, and let simmer for 20 minutes.
Remove from heat and allow to cool until no longer safe to handle, then carefully purée in small batches in food processor or blender, setting aside in a separate pot/container until fully liquefied. A ladle and a funnel help a lot with this portion. Put puréed mix back to low heat and add the yoghurt half at a time, stirring or whisking well to incorporate.
The soup will keep for a fairly good time. I find small mason jars perfect for storing and making meals out of, just pop in a microwave for about 2 minutes and enjoy.
More squash to come.
Once pumps go on discount I'm trying this <3