For those of you who really don’t like lentils you may want to try the pureed version of this soup first. It is rich, velvety in texture and absolutely delicious!! And not a drop of cream!! Others of you will prefer the substance of the chunkier soup. For an even heartier meal, spoon the soup over rice.
Full of nutrient-rich vegetables, this surprisingly delicious and healthy soup was adapted from a vegetarian one on Epicurious. Whether or not you think you like lentils, you should try this soup. Perfect for taking for lunches or for a delicious one bowl dinner.
If the idea of peeling and chopping a butternut squash puts you off making this soup roasting the squash is an alternative but you will need to allow extra time – maybe roasting the squash the day before or earlier in the day you plan to make the soup. I also like the caramelization you get when the squash is roasted. Simply cut the squash in half (or quarters for even faster cooking), scoop out the seeds and place the squash, skin side down, in a baking dish. (A knife with a thin blade such as a paring knife makes cutting the squash easier.) Rub a little oil over exposed flesh and roast at 400 F until almost tender about 30 – 40 minutes depending on the thickness of the squash. Allow to cool enough to handle easily. The skin should come off easily with a paring knife and the flesh will be easy to cut into cubes. The cooked butternut squash should then be added to the soup with the lentils.
I often prefer to use curry pastes instead of curry powder as I like the intensity and complexity of the paste. Both curry pastes and curry powders are blends of spices and the flavour of the soup will depend largely on the brand and type of curry you use. This recipe uses a mild or Madras style curry paste. I use both Patak’s and Hanif’s which are quite similar.