Best Puréed Winter Squash And Red Lentil Soup Recipes

PURéED WINTER SQUASH SOUP WITH GINGER

Puréed Winter Squash Soup With Ginger image

One of the most comforting dishes you can make with winter squash is a puréed soup. I use rice to thicken this one, but you could also use a potato, or not add additional starch at all, as the squash itself has a lot of body. To enhance the flavor, this one calls for ginger, with a little lime juice and a swirl of yogurt added before serving.

Provided by Martha Rose Shulman

Categories soups and stews, appetizer, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon canola or rice bran oil
1 medium onion, chopped
1 carrot, diced
2 pounds peeled winter squash, like butternut or kabocha
2 garlic cloves, minced
1 tablespoon minced ginger
6 1/2 cups water, chicken stock or vegetable stock
1/3 cup rice
Salt and freshly ground pepper
1/2 teaspoon ginger juice (made by grating a teaspoon of fresh ginger, wrapping in cheesecloth and squeezing the cheesecloth)
Pinch of freshly grated nutmeg
1/2 lime
4 to 6 tablespoons plain yogurt

Steps:

Heat the oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion and carrot. Cook, stirring, until the vegetables are tender, about 5 minutes. Add the winter squash, garlic and minced ginger and cook, stirring, until the mixture smells fragrant, about 1 minute
Add the water or stock, the rice and salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes to 1 hour, until the squash is very tender
Using a hand blender, or in batches in a regular blender, purée the soup. If using a regular blender, cover the top with a towel pulled down tight, rather than airtight with the lid. Return to the pot and heat through. Stir in the ginger juice, taste and season with salt and pepper. If desired, thin out with a little more water or stock
Ladle the soup into bowls and add a tablespoon of yogurt (more to taste), then slowly swirl the yogurt into the soup with a spoon. Squeeze a few drops of lime juice onto each serving and sprinkle with whisper of nutmeg

Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 1094 milligrams, Sugar 5 grams

SQUASH AND RED LENTIL SOUP

Squash and Red Lentil Soup image

Make and share this Squash and Red Lentil Soup recipe from Food.com.

Provided by Sackville

Categories Lentil

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 squash (about 1 kg whole)
2 sprigs rosemary
150 g red lentils
1 medium onion, diced
900 ml vegetable stock or 900 ml chicken stock
2 tablespoons olive oil
salt and pepper, to taste

Steps:

Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
You want the total amount of diced squash to be about 2 pounds or 900g.
Meanwhile, clean the lentils and then boil them for about 10 minutes.
Drain the lentils, add the stock and the onion and simmer for five minutes.
Mash the squash and stir into the soup.
Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

Nutrition Facts : Calories 208.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.6, Carbohydrate 26.6, Fiber 5, Sugar 2.3, Protein 10.2