Saturday, October 23, 2010

My squash obsession: my famous vegetarian squash soup

I'm hosting a belated Canadian thanksgiving at my place and my brother demanded I make this soup. I had forgotten just how wonderful it was. Here's the recipe. The secret ingredients that take it from good to mind blowingly delicious is the red lentils, turmeric and hot curry powder.
  • 1 small buttercup squash cubed (about 2 cups)
  • 1 large sweet potato sliced into 1/2 inch cubes
  • 3 carrots, peeled and sliced into 1/2 pieces
  • 2 onions, diced finely
  • 1/2 cup red lentils
  • 1 tablespoon turmeric
  • 1 tablespoon hot curry powder
  • 1 pinch crushed rosemary
  • enough vegetable stock to cover
  • 3 bay leaves

In a large dutch oven, cook in onions in olive oil until translucent. Add in the carrots and cook 2 minutes to coat with oil. Add in potatoes and squash and cook for about 5 minutes. Add in a bit of stock if things start to burn. Sprinkle spices over the vegetables and cover in stock. Bring to a boil. Add in the lentils and bay leaves. Cook on a slow simmer for about 2 hours until the vegetables smoosh up against the side of the dutch oven. Then take out the bay leaves - count all three! and then with a hand blender, blend until smooth. Add in vegetable stock as needed to thin it to the desired thickness. At this point, you can taste to see if it needs additional salt and pepper, and season to taste.

1 comment:

Babette said...

That looks good!