November 13, 2011

In the Kitch: Red Lentil & Butternut Squash Curry Soup

In an attempt to keep eating clean and stick to a budget, we visited the local farmer’s market for the first time in months. I can’t believe how long it had been! It’s fun to see the different fruits and vegetables that represent the changing seasons. It also felt good to get out of the house and into the sun for a little while.

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.

Once I felt up to it again, I finished chopping up the veggies needed for today’s recipe...

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...

1 comment:

  1. i love butternut squash soup! never had it with curry or lentils, so i'll have to try it that way next time!