I was listening to a podcast and they were interviewing Clotilde Dusoulier, a French food writer based in Paris, with an awesome blog, Chocolate & Zucchini. She also has a few cook books and podcast of her own too, so I figured why not find a delicious recipe to share from her blog - and you can link on the link above to check out more of her recipes!
Butternut Squash and Lentil Soup
- 1 tablespoon olive oil
- 1 yellow onion, finely minced
- 2 cloves garlic, finely minced
- 1 teaspoon fine sea salt
- a 3-cm (1-inch) piece of ginger, peeled and finely minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon fennel seeds
- 900 grams (2 pounds) butternut squash, seeded, peeled, and diced into 1,5-cm (1/2") pieces (you can substitute another type of winter squash, such as red kuri, acorn, or delicata)
- 320 grams (1 1/2 cups) lentils (any color you like or have on hand), soaked 8 hours or overnight, drained, and rinsed
- 500 ml (2 cups) stock, preferably homemade (vegetable, chicken, or fish stock will all work)
- 180 ml (3/4 cup) coconut milk
- fresh mint, finely minced, or fresh cilantro, roughly chopped, for serving
- chili sauce, for serving (optional)
- Heat the oil in a large, heavy-bottomed soup pot. Add the onion, garlic, and salt, and cook over medium heat until softened, stirring regularly.
- Stir in the ginger, cumin, coriander, turmeric, and fennel seeds, and cook for a minute, until fragrant.
- Add in the butternut squash and lentils, pour in the stock, and add in enough water to cover.
- Cover, bring to a simmer, and skim the froth that appears at the surface. Cook for 30 minutes, until the squash and lentils are cooked through.
- Stir in the coconut milk, taste, and adjust the seasoning.
- Ladle into bowls, top with fresh herbs, and serve with chili sauce.