I’ve been away for a few days in the Eastern Townships and am only getting around to posting this now. I had some leftovers I needed to clear out of the fridge at the end of last week and wondered what they would be like together in a soup so… necessity being the mother of invention, behold Squash and Lentil Leftover Soup!
It started with the leftover of the baked butternut squash (400f for 30-40 min, drizzled with a little olive oil, salt and pepper), canned green lentils leftover from the stroganoff, and a red bell pepper that was starting to look sad. Added onion, garlic, some Indian spices and ended up with a hearty fall soup bursting with flavour.
Squash and Lentil Soup:
– 1 T olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, crushed and sliced
– 1-2 t fresh grated ginger, to taste
– 1 red bell pepper, finely diced
– 1/2 t ground coriander
– 1 t ground curry
– 1/4 t tumeric
– 1/4 t ground cumin
– 1/4 t salt
– 1 cup cooked lentils (I used green but I bet red would be great)
– 2 cups baked butternut squash, mashed
– 2 cups low-sodium vegetable broth (I used GoBio! organic vegetable bouillon cubes)
Sauté onion, garlic, pepper and spices in olive oil in a medium heavy pot on low-med heat, stirring frequently until soft (4-5 minutes). Add lentils, squash and broth, mix well and heat until desired temperature reached. Remove from heat and blend partially with an immersion blender, if desired.