Alex and I are both battling colds, and it’s cold outside, so soup seemed like the perfect dinner option. Except that I haven’t been to the grocery store in days, eschewing shopping for spending ungodly amounts of money at the Whole Foods salad bar instead. But then I found this butternut squash soup from Kelly at Foodie Fresh, and since I happened to have some just waiting in my pantry, I figured I could make a quick trip to the store on my way home to make this happen.
The soup turned out to be warming, filling, and just spicy enough to help with the muck that’s gunning up our noses. And though it takes awhile, most of it is hands-off time – the perfect thing to make while you’re scrambling to clean your house for weekend guests!
I paired it with some roasted cauliflower and steamed chard because my veggie intake has been lacking this week. Why eat green vegetables when you can have sugar-laden deliciousness instead?!
Curry Ginger Butternut Squash Soup
- 1 medium sized butternut squash (about 3.5 pounds), chopped
- 1 tablespoon olive or canola oil
- 1/2 large yellow or white onion, sliced thinly
- 6 cups water or vegetable broth
- 1 – 1 1/2 teaspoon salt (to taste – if you use water, probably more)
- 1 teaspoon cinnamon
- 1 1/2 teaspoons cumin
- 1 teaspoon ground ginger
- 1 teaspoon curry powder
- 1/4 teaspoon cayenne
- 1 cup red lentils
1. Preheat oven to 400 degrees. Toss butternut squash with oil and roast until tender – 40 minutes to 1 hour.
2. Heat oil in a large skillet on medium low. Add onions and a pinch of salt and cook until soft and caramelized.
3. When squash is done, heat water or broth on a burner turned to medium high heat. Add squash, onions, lentils, and spices. Stir to combine and cook for 15 – 20 minutes.
4. Blend soup using an immersion blender (if you are lucky!) or by transferring soup to a blender or food processor. If using a blender or food processor, transfer back into pot and heat through.
5. Spoon into bowls and serve. Top with walnuts.