After we got home, I began to cut up some butternut squash and felt very faint. I think my emotions got the best of me yesterday and I’m feeling the aftermath of it all today − aches and pains, very tired and weak. Confronting and dealing with your problems is never an easy task but I never expected any of this. I suppose I’ll have to continue taking it one day at a time.
Red Lentil & Butternut Squash Curry Soup
2 tsp coarse salt
2 tbls Curry Powder
2 tbls unsalted butter
1 onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 butternut squash, peeled, seeded, and cut in 1/2-inch pieces
Two 14 1/2-ounce cans low-sodium chicken stock
2 cups water
12 ounces red lentils
Heat butter in a large saucepan over medium heat. Add curry and salt; stir until fragrant, about 1 minute.
Add onion and garlic; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes.
Stir in lentils; cook until soft, 10 to 15 minutes. For a smoother consistency, puree in Vita Mix or Blender, add more stock if mixture becomes to thick. Season as desired & enjoy!
Boy, does the smell of curry cooking away offer some comfort ;) Please excuse my lack of cute bowls & dinnerware. One day I'll be able to splurge on some pretty things for these photos — one day...