For what feels like forever I’ve been undergoing orthodontic treatment to realign my dodgy jaw joints, expand my dental arches, and generally make my jaws/teeth/mouth better. Until now, I’ve had removable appliances (braces, in common parlance) which I could pop in and out and were a pest but nothing too terrible. They certainly didn’t interfere with eating.
BUT, this week, I got FIXED BRACES. 🙁
I spent two hours having bits of plastic and metal glued onto my teeth, and now I can’t bite or chew ANYTHING. I am surviving on yogurt, mashed banana, smoothies (“fruit soup” according to Kipper) and soup. Lots and lots of soup.
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. But when it’s the only thing you can manage to eat, it does get a bit, well, bothersome. It’s not even like I can dunk crusty bread in it. Well, I could, but I wouldn’t be able to chew it afterwards. Gah. Maybe I could just suck the soup out of it, like some wizened old crone. Harrumph.
But, every cloud has a silver lining, and this roasted squash and lentil soup is one of the most delicious soups I’ve made for ages, and I probably wouldn’t have ever concocted it without the motivation of my achy teeth and inability to chew. It is lovely and smooth and slips down a treat. No mastication required. All you have to do is swallow 🙂
I’d say this made four generous servings, but it’s sort of hard to gauge because I’m eating a ton of soup right now (not just squash & lentil soup – all flavours!). 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
A lightly spiced, deliciously hearty soup, perfect for the colder months.
- 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.
Per serving: calories 247; fat 16g; protein 7g; carbs 21g