Creamy, sweet, earthy & mildly spiced, this smooth & filling squash & lentil soup is a delicious starter or even a meal in itself, served with crusty bread.
For what feels like forever I’ve been undergoing orthodontic treatment. Until now, I’ve had removable braces which I could pop in and out. They were a pest but nothing too terrible. They certainly didn’t interfere with eating. But this week, I got fixed braces.
Despite my best efforts, I am now completely unable to bite or chew anything. I am surviving on yogurt, mashed banana, smoothies, and soup. Lots and lots of soup.
Accentuate the positive
In a way, it’s nice, because I do like soup and I don’t often make it because DH is not such a fan. Here is a perfect opportunity to indulge my soup-making ambitions.
On the subject of silver linings, this roasted squash and lentil soup is one of the most delicious soups I’ve made for ages. I probably wouldn’t have ever concocted it without the motivation of my sudden inability to chew. It is lovely and smooth and slips down a treat.
I’d say this made four generous servings, but it’s sort of hard to gauge because I’m honestly eating a ton of soup right now. It’s entirely possible that if you’re just dishing up regular starter-sized portions, it will go further.
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Roasted butternut squash and red lentil soup
- 1 medium butternut squash
- 1 medium onion
- 4-6 garlic cloves
- 2 tsp cumin seeds
- 4-5 tbsp olive oil
- 100 g red lentils (1/2 cup)
- 500 ml vegetable stock (2 1/4 cups)
- Salt & pepper to taste
- Preheat the oven to 180C (350F).
- Peel the squash and remove the seeds. Cut the flesh into 2-3cm chunks and place in a large roasting tin.
- Peel the onion & cut into wedges. Peel the garlic cloves and cut each one in half. Add the onions, garlic, cumin and olive oil to the tin with the squash. Pour over the olive oil and mix well to coat.
- Roast in the preheated oven for 30-40 minutes until soft and starting to brown at the edges.
- Meanwhile, rinse the lentils and place in a large saucepan with the stock. Bring to the boil and simmer, covered for around 20 minutes until soft.
- Remove the vegetables from the oven, and tip everything from the roasting tin into the pan with the lentils. Add 250ml (a generous cup) boiling water and whizz using a stick blender until smooth.
- Adjust the seasoning to taste, and serve.