Slurp! Curried Butternut Squash Red Lentil Soup with Ginger

By Jeannette Ordas of Everybody likes Sandwiches

No doubt about it, folks. It's time for soup. I've already pulled out my gloves and my floppy wool hat to keep out the chill for when I'm outside. But for keeping the cold at bay inside, I make soup. Well, indoor heating helps a lot too. 

This soup is orange and bright filled with butternut squash and red lentils. Red lentils are the easiest to cook with since they need no soaking time and cook up in a jiffy. 

I used a cute little butternut squash for this recipe, but don't let its cute face deceive you. Butternut squash is a bit of a hassle to prepare. 

Not only do you have to peel it and cut through it, but then you have to remove the seeds and gooey gunk. However, I have a great tip for that! Use an ice cream scoop to remove the inner workings - it works equally well on any squash from acorn to pumpkin! 

The soup is flavoured with ginger and curry so it has a nice lingering bite after each spoonful. What's even better is that this soup, like most soups, tastes even better the next day. A bowlful at lunchtime? It doesn't get better than this. When I was done with my last bowl, I was actually a little sad. I stirred in a little half and half cream (that's the 10% stuff) at the end for a little richness, but you could easily leave it out. 

Curried Butternut Squash Red Lentil Soup with Ginger

(adapted from Dinner with Julie)

1 T olive oil
1 onion, chopped
3 garlic cloves, crushed

2 Thai chilis, sliced and seeds removed or some dried chili pepper
1 tablespoon fresh ginger, roughly chopped
1/2 cup red lentils
1 small butternut squash, peeled and cubed
1 heaping tablespoon curry paste
4 cups vegetable stock
salt, to taste
1/4 cup half and half or plain yogurt (optional)

In a large pot, heat oil and add in the onion, garlic, chilis and ginger. Saute for about 5 minutes until soft and fragrant over medium-high heat. Stir in the lentils, squash and curry paste and pour in the stock along with a cup of water. Bring to a boil and then simmer over low heat for half an hour until vegetables are tender. Taste and adjust seasoning, if needed. Use an immersion blender or pour the soup into a blender to puree until smooth. Return to the pot and add in the half and half or yogurt if using. Serves 4.