A week ago, our friends E +P threw a friend Thanksgiving dinner at their house. The temperatures outside were cold, and my body was craving soup. I remembered back to this soup I created last year, first for my friends in New Orleans, then at home for Josh. I remember it being creamy and hearty, which seemed perfect for the occasion.
This recipe is similar to the one before, but I have added a few things to bring out more flavor. I've also made it a larger batch, which would be perfect for a big holiday gathering. If you're just cooking for two or less, you can halve the recipe.
Lentil Squash Soup
- 1 1/2 red onion, diced small
- 1 tbs ginger root, about the size of your thumb, peeled
- 2 medium sized butternut squash, skinned and cut into cubes
- 2 tbs EVOO
- 1 pinch salt + 1 1/2 tsp
- 3 (32 oz) containers of vegetable stock
- 2 tbs fresh thyme leaves
- 1 cup green lentils
- 2 cans of full fat coconut milk
- fresh pepper to taste
- Dice and peel vegetables and set aside.
- Heat a large sauce pot over medium/high heat.
- Add oil and let heat up for 15 seconds.
- Add onion and a pinch of salt and saute for 5 - 6 minutes.
- Pour in vegetable stock and add in butternut squash.
- Bring to a boil.
- Simmer for 20 minutes.
- After 20 minutes, add lentils and cook for another 20 minutes.
- Add thyme and coconut milk and cook down for 10 minutes.
- Add in salt and fresh cracked pepper.
- Let cool for 10 minutes off heat before serving.
The soup got rave reviews at the party, and it's definitely something I will be making again. It really screams winter to me. The flavors are simple, but they come together to create a very tasty dish. You can serve it with a side salad, and it would be a perfect meal.
I hope everyone has a wonderful and loving holiday, if you are celebrating Thanksgiving tomorrow. I'll be back with something sweet for you!