I made this recipe up today. It was a cold, windy day, I had butternuts aplenty from the farm stand, and some warming soup sounded perfect.
In the morning I baked a small butternut squash, peeled some ginger and soaked 1.5 cups of red lentils. I wasn’t actually sure about the specifics yet, but I knew it would end up being delicious soup! Here’s what happened in the afternoon:
I minced the ginger ~ a heaping tablespoon, and sautéed if for a few minutes in about 2 Tablespoons of ghee. I rinsed and strained the red lentils and threw them in, stirring for a few minutes till coated in the ghee & ginger.
I removed the peel and scooped the seeds from the already baked butternut. I chopped it into roughly bite sized pieces and threw them in with the lentils.
Then I added a quart of vegetable broth plus a cup of filtered water. I added some salt, brought to a boil, then turned down to simmer, partially covered, for about 40 minutes.
The result? Incredibly tasty. Perfect for a cold fall day. Easy to make. It totally hit the spot.
Definitely adding this into the regular rotation.
I had mine with a piece of dark rye toast and a little extra ghee.
1 small to medium butternut squash
1.5 cups red lentils
2 Tbsp. ghee
1 heaping Tbsp. ginger, minced
4 cups vegetable broth
1 cup filtered water
Salt & pepper to taste
Rinse and soak 1.5 cups red lentils in plenty of filtered water for a couple of hours
Wash and pierce the squash. Bake at 400 for 45 minutes or until tender when pierced.
Heat 2 Tbsp. ghee on medium in a medium or large heavy bottomed pot.
Add the ginger and sauté for a few minutes, taking care not to burn.
Rinse and strain the lentils. Add to pot and stir to coat, for another few minutes.
Remove squash from peel and scoop out seeds. Chop into roughly bite-sized pieces.
Add to lentils, stir and add the broth & extra water. Add salt if desired.
Bring to a boil, then turn down to simmer, partially covered, for ~ 40 minutes.
Serve with freshly ground black pepper, and a bit of extra ghee if desired.
Next time I make this I plan to serve with a side of steamed kale or other dark leafy green.
Pair it with rice, toast or chapati, etc. for a bigger meal.
Enjoy!
