Curried Tromboncino Winter Squash & Lentil Soup
Ingredients
- 1 sweet onion, finely chopped
- 4-5 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon curry powder
- ½ teaspoon cumin
- ¼ teaspoon ground coriander
- Pinch or ⅛ teaspoon ground cardamom
- 1 2-3’ Tromboncino winter squash, halved, seeded, peeled, and evenly cut into ½-inch pieces (approximately 8-10 cups)
- 4 cups chicken stock (no salt added)
- 1 (13.5 oz) can light coconut milk
- 1½ cups brown lentils
- 1½ cups tatsoi, chopped (you can also use spinach or kale)
Instructions
- In a large stock pan on medium-high heat, sauté onions, garlic, salt and pepper in olive oil, until translucent and fragrant (3-4 minutes). Add curry powder, cumin, coriander, and cardamom. Continue sautéing for about 1 minute or until fragrant. Add squash and mix. Add chicken stock. Add coconut milk. Add lentils. Stir all ingredients until incorporated. Bring to a boil, then simmer covered for 25-30 minutes or until the squash is soft. Use an immersion blender to process to desired consistency (I like to leave mine a bit chunky so some of the lentils and squash keep their shape). Add tatsoi and cook for 1-2 minutes or until wilted. Serve immediately. Eat with a hunk of artisan bread. Yield: approximately 12 cups Refrigerate any leftovers in a sealed food storage container for 3-4 days, or freeze up to 6 months. Thaw in the refrigerator overnight prior to heating and serving.
