The main reason I chose to make this soup, minus the fact that it harnesses some great autumn veggies, also minus the fact that I had some tahini kicking around in the fridge… was that in the cookbook picture, it looked so creamy, like a spiced pumpkin puree.
I had just spent the night at a friends grandparents house out in Chemsford, MA and part of dinner was a pumpkin soup that was so yummy and had the same texture that I was dying for; the kind where you can swirl imprints with your spoon that will hold just long enough. Sadly, my soup didn’t turn out that way. Maybe I didn’t use enough squash, or too much broth. Maybe I’ll just keep blaming myself. Stupid stupid stupid. Maybe I’m a victim of metric system conversions. The book was published in Australia.
Either way, it’s a thinner soup than expected, but don’t let that deter you. It has a mellow, sweet flavor with the occasional hint of hotness. If I made it again, I would add some roasted garlic and some herbs, I’m thinking sage.
Butternut Squash & Red Lentil Soup
Adapted from Vegetarian Cooking: A Commonsense Guide
1 tb. olive oil
1 long red chili, seeded and chopped, plus extra to garnish
1 onion, chopped
2 cloves garlic, minced
1 large butternut squash, peeled and chopped
1 sweet potato, peeled and chopped
5-6 cups vegetable stock
1/2 cup red lentils
1 tb. tahini
Salt and pepper to taste
Heat the olive oil in a large saucepan. Saute the chili, onion and garlic over medium heat for 2-3 minutes, or until the onion has softened.
Reduce the heat to low, add the squash and sweet potato, cover and cook for 8 minutes, stirring occasionally.
Add the stock and bring to the boil, simmer for 10 minutes. Add the lentils, put the lid back on and cook for an additional 10 minutes, or until the lentils are tender.
Process the soup in batches in a blender, add the tahini and blend until smooth. Return to the saucepan, and gently reheat. Season to tase. Serve garnished with chili.