Roasted Squash and Lentil Soup with Warming Spices
Roasted squash enhances the flavor of this hearty soup, making it absolutely delicious. The combination of lentils and warming spices creates a comforting dish perfect for colder months.
A Hearty Introduction to Winter Squash
Winter squash includes long-keeping varieties such as butternut and acorn squash, harvested prior to autumn to be enjoyed in cooler months. They are rich, flavorful, and perfect for warming dishes like this soup. For this recipe, I recommend using butternut and crown prince squash, but feel free to choose your favorite type!
Why Roasting Squash is Essential for Soup
Roasting your squash significantly elevates the flavor profile of this soup. While it’s not mandatory, it’s highly advisable to roast the squash first, as it caramelizes the sugars and deepens the overall taste. The roast time is approximately 40 minutes, making it an efficient step while preparing other elements.
Simply cut the squash into wedges, arrange it on a baking tray, and let the oven do the work. Clean-up is minimal, and it allows you to focus on preparing the soup’s other ingredients.
Batch Cooking for Future Meals
Opting to batch-make this delightful soup not only saves time but also grants you the luxury of enjoying it over the following weeks or months. This soup freezes exceptionally well, making it an ideal candidate for meal prep.
Consider the portion sizes based on your household. For singles, portion for one meal, and for families, measure out accordingly. Once cooled, store in airtight containers in the freezer and have a comforting meal ready at your convenience!
Blending Your Soup for a Smooth Finish
Using an Immersion Blender for Convenience
The simplest method to achieve a creamy consistency is with a hand blender. This tool allows you to blend the soup directly in the pot without needing to transfer any contents, ensuring a quick and easy process.
Remember to keep the blender fully submerged to avoid splatters. This way, all ingredients will blend smoothly and maintain their warmth.
Using a Stand Blender for Traditional Blending
If you prefer a stand blender, transfer the soup in batches to avoid mess. Be cautious of the temperature; it’s best to let the soup cool slightly before blending to prevent any spills or burns.
Your Complete Roasted Squash and Lentil Soup Recipe
Ingredients
- 1.5 kg winter squash
- 1.5 to 2.5 litres of water
- 150 g (¾ cup) red lentils
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Extra water as needed
Instructions
- Preheat your oven to around 200°C (400°F). Cut the squash into manageable pieces and arrange evenly on a baking tray. Roast for about 40 minutes until soft.
- In a large pan over medium heat, cook the lentils in some of the water for approximately 15 minutes.
- Grate the fresh ginger while the lentils are cooking.
- Once the lentils are tender, mix in grated ginger, garam masala, ground coriander, salt, and black pepper.
- Add the roasted squash pieces to the lentils and stir in the remaining water, beginning with 1 litre and adding more as necessary.
- Blend the soup directly in the pan with a hand blender until smooth. Alternatively, transfer to a jug blender and blend in batches.
- Your delicious soup is ready! It can be stored in the fridge for a few days or portioned and frozen for later enjoyment.
Frequently Asked Questions
How long can I store the roasted squash soup?
The soup can be stored in the fridge for about 3-5 days. If frozen properly in suitable containers, it can last for several months.
Can I add other vegetables to the squash soup?
Absolutely! Feel free to add other root vegetables or leafy greens to enhance the flavor and nutrition of your soup.
