Prep 30 mins
Cook 0 mins
My friend gave me several squashes from her garden, so I have been experimenting with recipes for this delicious vegetable. This soup was very popular with my family, so I thought I should write it down before I forget it and maybe someone else would like it as well.
- 1 (2 -2 1/2 lb) winter squash or 1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 pounds, peeled, de-seed, diced, reserving 1 cup
- 1 tablespoon vegetable oil
- 1 cup red lentil
- 2 cups water
- 1 (14 ounce) can coconut milk
- 1 large onion, chopped
- 1⁄2 green pepper, de-seeded, chopped
- 4 garlic cloves, peeled, coarsely chopped
- 1 inch piece gingerroot, peeled, chopped
- 2 teaspoons Thai red curry paste
- 2 tablespoons sweet chili sauce
- 2 cups canned tomatoes
- 1 teaspoon hot sauce (to taste)
- 1 teaspoon salt
- 1 vegetable bouillon cube
- freshly grated pepper
- 3 tablespoons chopped fresh cilantro
- sour cream or yogurt
- Put veg oil in large pot, heat over med high heat. Add onions, green pepper, garlic and ginger. Cook till onions are soft and transparent. Add rest of ingredients, except lentils and 1 cup of squash.
- Cook over medium heat 10 minutes until squash is tender.
- Put into blender in batches and blend until smooth OR use a stick blender in the cooking pot.
- Put puree back on medium-high heat, add diced squash and lentils, bring to a simmer, cover, cook for 10-12 minutes.
- Add freshly grated pepper, and cilantro.
- Serve immediately with sour cream or yogurt.