It’s been a while my food-loving friends, and I apologize! Late summer was filled with travels and basking in abundant laziness with my Master’s degree finished. Sure, I’m working full time, but man oh man, days off are sweet when they don’t have to be full of lectures and papers. I’ve been cooking all the while, but haven’t felt much like taking photos or writing anything. After a long respite, I’m happy to share this tasty little dish with you all.
Ooooh, fall. How I love your colors and many squashes.
What you need:
4 Tbsp olive oil
1 butternut squash, halved and roasted
1 medium onion, chopped
1 large apple, chopped
3 cloves of garlic, chopped
3 tbsp curry powder
1.5 cups de puy, brown, or red lentils, cooked
4 cups water or vegetable broth
What to do:
Preheat the oven to 425 degrees and prepare the butternut by slicing it lengthwise, removing seeds, rubbing with olive oil, and laying flesh down on a baking sheet. The roasting will take 25-30 min, but it’ll be done when it’s soft and the flesh side is browned.
While the squash is roasting, add the chopped garlic, onion, and apple to a soup pot with the olive oil. Saute until lightly browned, then add curry powder and brown for 1 more minute. Add the water or veggie broth to deglaze.
Simmer until the squash is ready, then chop the squash into large chunks (including the skin). Add squash to the pot. Transfer the soup to a blender and blend until smooth in batches (or use an immersion blender). Return blended soup to pot, simmer, and salt and pepper to taste. Add cooked lentils. Eat and be happy!