From October to March I’d be happy to eat soup every day. It’s warming and satisfying, nourishing and a great way to fill up on vegetables and beans. And while I’d never get away with making it for supper seven days a week we do end up eating one soup or another at least twice a week.
It was November when my kids announced they were sick of it, a mere month into my soup season. I’m not about to give in so I decided instead to figure out some new soup recipes with different flavours and textures.
This soup is a recent success. Creamy thanks to the winter squash, it gets a lift from the roasted red peppers and curry paste and extra substance from red lentils.
Winter Squash & Roasted Red Pepper Lentil Soup
- 1 medium buttercup squash, peeled and chopped into chunks
- 1 onion, diced
- 2 cloves garlic
- 1-2 Tbsp. Masaman Curry Paste (or red curry paste)*
- 1 carrot, grated
- 4-6 cups vegetable broth
- 1 cup red lentils
- 1 cup chopped roasted red peppers
- 1 can coconut milk
- 1 Tbsp. fish sauce (optional)
*If using red curry paste start with less since it’s hotter than masaman curry paste
- Finely chop the peeled squash or whir it in the food processor to pulverize it.
- In a large pot, over medium heat, saute the onion and garlic for a couple of minutes. Add the curry paste and continue to saute for another minute.
- Add chopped squash, grated carrot, vegetable broth and lentils. Stir and bring to a simmer. Boil gently, stirring often until the lentils are soft.
- Puree with an emersion blender or let cool slightly and puree in a blender or food processor. Stir in coconut milk and fish sauce. Season with salt to taste.
- Serve with chopped cilantro.