Wednesday, July 6, 2011
I got a butternut squash in my Bountiful Basket this week and have been racking my brain trying to figure out what to do with them. I didn't want anything too heavy or thanksgiving-y...I read a recipe of a chicken and squash Thai dish, which reminded me of a lentil soup I make, and came up with this. I was delicious! Especially with fresh Naan bread (recipe here) off the grill!
A few teaspoons of Sunflower Oil
1 c Red Lentils
1 Butternut Squash-peeled and cubed
Tablespoon of freshly grated Ginger
2 cloves of grated Garlic
Tablespoon Curry Powder
1/4 C Tomato Sauce
One 14 oz. can Coconut Milk
14 oz. Water
1 Thai Chili (split down the middle)
Tablespoon of chopped Cilantro
Plain Greek Yogurt (a dollop for each bowl before serving)
Salt and Pepper to taste (remember to be liberal because you are seasoning the squash and the lentils!)
Heat soup pot with sunflower oil and add onions, garlic, ginger, curry powder, and nutmeg. Saute for a few minutes until onions begin to sweat. Add in squash, chili and lentils. Season with salt and pepper. Add in coconut milk, water, and tomato sauce. Bring to a boil and then turn down the heat and simmer until lentils and squash are tender, stirring occasionally. (About 30 minutes) Use a potato masher to break up some of the squash and then pull out the chili. Add in cilantro, and taste to see if it needs more salt. Serve with a dollop of Greek yogurt. Enjoy!