Saturday, December 11, 2010

Curried Squash and Red Lentil Soup



All I'm wanting these days is soup.
One that is rich and hearty; meal by itself.






One I can start in the morning, and leave on the stove all day.
One that uses ingredients I am not wholly comfortable with.
One that will possibly last until the next day....but not necessarily.



One I can enjoy with a glass of wine, a juicebox or a shot of tequila.





Curried Squash and Red Lentil Soup 
*adapted from Gourmet

Butternut squash (peeled & cubed)
celery
onion
carrot
olive oil & soy butter
minced ginger
curry powder
red lentils
chicken stock


Saute the squash, celery, onion, and carrot in olive oil and soy butter until soft (about 15 minutes)
Add ginger & curry (I don't give amounts here because I didn't measure taste is personal). Toss in lentils and chicken stock. Bring to a boil, reduce heat & cover until lentils are done.

I leave this on the stove all day with some crusty french bread and grab a nibble every time I walk by.
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