Curried Butternut Squash Red Lentil Soup

I am still holding onto the last bits of winter! I love the sun coming out, but it is still cold enough for soup. I love squash and every spring I lament that I did not eat enough in winter. The red lentils add a bit of robustness to the dish, and it is a wonderfully thick and creamy soup with no cream needed!

Ingredients

1 Tbsp. olive oil
1 butternut squash
½ onion, chopped
2-4 cloves garlic, minced
1-2 thumbs ginger, minced
½ red bell pepper, chopped (I used roasted peppers from a jar)
1 cup red lentils, soaked
2-3 cups water (more if needed)
Raita sauce, recipe here (garnish)
Nigella seeds (garnish)
Cilantro, chopped (garnish)

Spices

½ tsp. mustard seeds
½ tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. fennel seeds
1 tsp. curry powder
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. ground ginger
½ tsp. garam masala
½ tsp. chili powder
¼ tsp. cayenne pepper
Salt and pepper to taste

Method

Preheat oven to 400°F
Cut squash in half and lightly coat inside with olive oil
Place squash halves on a parchment-lined baking sheet
Bake for approximately 40 minutes or until tender
Heat the oil in a pot on the stove at medium heat
Add the whole spices (mustard, cumin, coriander, and fennel)
Fry until the seeds begin to pop
Add the onion, garlic, and ginger to sauté
Add the ground spices and bell peppers
Mix to incorporate (add small amounts of water to pot if spices begin to stick to bottom)
Once the aromatics are soft, add the drained lentils and water
Stir so lentils do not stick to bottom of the pot and let the mixture come to a boil
Cook the lentils in the soup for 15-20 minutes or until they dissolve into the water
Once the squash is baked, let cool for about 10 minutes or until it can be handled safely.
Spoon squash out of the skin and add to the soup
Blend soup (I used an immersion blender) until creamy
Add salt to taste
Garnish with raita sauce, cilantro, and nigella seeds
Serve with bread or whatever you like
Enjoy