Thursday, July 9, 2009

Butternut Squash and Red Lentil Curry Soup

This soup has a warm mellow flavor and comes out somewhat like a stew, not to much broth and slightly thick. Something to note is the cooking time of the lentils, red lentils cook much faster than the brown variety. Also, in an effort to cut costs, I use chicken bouillon. If you do don't add the salt. Bouillon is typically pretty salty.

Butternut Squash and Red Lentil Curry Soup
1 tsp salt
2 Tbsp. Curry Powder
12 ounces red lentils
2 Tbsp butter
1 onion, chopped
4 cloves garlic, minced
1 Tbsp freshly grated ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
2 14 1/2-ounce cans chicken stock
2 c. water

Heat butter in a large saucepan over medium heat. Add curry and salt; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

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