Curried Butternut Squash and Apple Soup with Lentils |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This is a hearty, vitamin-packed soup for those cold winter days. It's adapted from a recipe from The Silver Palate cookbook. Ingredients:
2 tbsp. canola oil, plus extra for baking the squash |
1 tbsp. butter |
3 cups chopped onions (and leeks, if you have them) |
2 tsp. curry powder (depending on how spicy you like your soup) |
3 lb. butternut squash (2 small to medium) |
16 oz. lentils |
2 green apples, peeled, cored, and chopped |
4 cups chicken broth |
1 cup apple juice |
Directions:
1. Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45 to 55 minutes.
2. While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat the oil and butter. Add chopped onions and curry powder and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add chopped apples and lentils and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer until the lentils are soft, about 30 min.
3. Once the squash is tender, remove it from the oven and let cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.
4. Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)
5. Season to taste with salt and pepper and return to simmer if the soup has cooled.
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