Brrr, can someone turn up the heat please? I’m in Vegas and it has been chilly and rainy for the last few days – I feel very much like I am back home in rainy Vancouver, BC!
Soup is on my mind more lately and since there seems to be abundance of squash at the supermarkets – I asked myself “why not make a soup with it?”
I found this recipe online (link below) but I adjusted it a tad to my liking.
The Verdict of Curried Squash and Red Lentil Soup With Quinoa
This soup’s broth turned out pretty tasty with just enough curry. The original recipe called for only water in the base – I think adding in vegetable stock in place of the water made the broth much nicer! I liked how the cilantro oil floated on the top and gave a nice herbal flavour. The quinoa was hearty and filling and a great source of protein. If I was to make this soup again in the future (and I think I may), I would add a little more celery. I think the soup had a little more room for some chunky vegetables like celery and carrot if you like. I also liked the fact that I substituted coconut oil for olive oil – it added a little bit of a Thai flair to the curry broth. My soup tester fella really liked the souo as well and only commented that it needed a little more ginger in the next batch!
I found it interesting that the red lentils sort of dissolved into the soup. I am sure they added to the tasty broth even though I could not distinguish them in my spoonful of goodness!
We ate the soup two days in a row and on the second day, we added some torn up kale – it worked very well in the soup! I never felt healthier after soup as I did with this one!
Curried Squash and Red Lentil Soup Ingredients:
- 2 tablespoons coconut oil
- 1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 1 large onion, chopped small
- 2 carrot, chopped small
- 2 celery rib, chopped small
- 3 garlic cloves, minced
- 2 tablespoons minced peeled ginger
- 1 tablespoon curry powder
- 1 cup red lentils
- 1 quart water
- 1 quart (32 oz) vegetable stock
- 1 teaspoon fresh lemon juice
- 1 cup quinoa
For cilantro oil:
- 1/2 cup chopped cilantro
- 3 tablespoon coconut oil
Curried Squash and Red Lentil Soup Instructions:
- Heat coconut oil in a large heavy pot, on medium saute squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 10-15 minutes.
- Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
- Add lentils, broth and water and simmer, covered, until lentils are tender, 25 to 35 minutes. Stir in lemon juice into soup and season with salt and pepper in the soup.
- In a separate pot while soup is simmering, boil 1 cup of quinoa with 2 cups of water, simmer until fluffy.
- Ladle soup into bowls, add in a scoop of quinoa and drizzle cilantro oil.
Make cilantro oil: Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Original recipe from here: http://www.epicurious.com/recipes/food/views/Curried-Squash-and-Red-Lentil-Soup-351416#ixzz2l7gwR653
What I Changed From Original Recipe:
- Replaced butter and vegetable oil with cocnut oil for soup base and cilantro oil.
- Changed basmati rice to quinoa as the accompaniment.
- Replaced half the water with broth – I like always using a vegetable broth for more depth.
- Added 1 more carrot and celery rib.
- Added salt to cilantro oil. It tasted too bland without the salt. Salt lifts the flavours very much so!
What I’d Do Next Time to Make it Even Better:
- Add one more celery rib.
- Add one more teaspoon of minced ginger.
Soup Mistress Rating for Curried Squash and Red Lentil Soup: