Ingredients

Soup:

3 tablespoons olive oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled, cut into 1/2-inch small pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
1/2 large red pepper, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 cup red lentils, picked over and rinsed
2 quarts vegetable broth and / or water

Juice of 1 or 2 lemons, to taste
1/4 cup chopped fresh cilantro
2 tablespoons unsalted butter
Kosher salt and black pepper to taste

Pesto:
1/2 cup chopped herbs like parsley, oregano and thyme
a handful of mixed nuts
1/2 cup olive oil
1/2 teaspoon salt and black pepper

a dollop of plain non-fat yogurt

A very mild soup inspired by the spicy Curried Lentil and Butternut Squash Soup.

Mild Red Lentil Butternut Squash Soup with Herb Pesto

A batch cooling off outside

Directions

1. Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, red pepper, and 1 teaspoon salt, stirring occasionally, until vegetables are softened, 15 to 20 minutes.
2. Add red lentils and broth / water and simmer, covered, until lentils are tender, 25 to 40 minutes.
3. Stir in lemon juice and season with salt and pepper.
4. Let simmer gently while you prepare the pesto.
5. Purée the chopped herbs, olive oil, salt and pepper in a small food processor.
6. With a hand blender, process some (not all) of the soup.
7. Serve the soup with a dollop of yogurt and some pesto.
8. Accompaniments can be Basmati rice and/or roti or French bread and aged Cheddar cheese.

Additions

Cooked wheat berrie or rice could be added to soup. Also spinach.

Source: Lee created this soup on March 4, 2012, using Curried Lentil and Butternut Squash Soup as a model.

ewestgate
March 4, 2012