I just saw this post from the great Lucy from Lucy’s friendly foods, and I got reminded that back in October, I took a couple of pics of our favourite soup… So here it is…An all time favorite in our house, and i am happy to share this easy and versatile recipe with you.
1 Medium Butternut Squash or 1 large Hokkaido Sqash
1 Boiling potato
1 TBSP Olive Oil
1 Medium Red Onion
1 Clove of Garlic
1/4 tsp Cinnamon
1/4 tsp Sugar
1/2 tsp Salt
Chilli Powder if desired
2 TBSP Balsamico Vinegar
a Handful of Lentils (we prefer Beluga lentils)
1/2 -1 litre Stock (we use Kallo Onion Stock)
Cut and peel the squash and potato, onion and garlic. In a large saucepan, heat 1 TBSP of olive oil on medium heat together with the onion and the garlic. Add sugar and spices. Add Squash and potato and let caramelize on medium heat. Turn Squash occasionally. Add broth until Squash is covered. Cover and let boil on low heat until thoroughly cooked. Blitz the Soup and place back in Saucepan. Add Vinegar and boil on low to get the acidity out of the soup for approx. 15min. In the meantime, place enough water in another saucepan to cook the lentils. Add salt at the very end, otherwise it will prevent the lentils from cooking thoroughly. Serve soup with lentils. You might like to add other ingredients like salmon, sour cream (not dairy free), coriander or shrimp. a hint of Pumpkin Butter/Oil works very well, too.