BUTTERNUT SQUASH AND LENTIL SOUP

This is a beautiful vegan soup just as it is, but if you’d like an even lighter version, skip the coconut milk. I liked it both ways! For gluten-free diets, leave off the croutons.

Servings: 6

Author: More Time at the Table

Ingredients

1 tablespoon olive oil
1/8 teaspoon crushed red pepper
1 each, diced: small yellow onion, small shallot, garlic clove, and medium fennel bulb Reserve fronds for garnish
1/2 cup fresh parsley, minced
Kosher salt and fresh ground pepper
½ cup dry white wine
4 cups vegetable broth 32 ounces
3 cups water
12 ounces peeled diced butternut squash (2 cups)
¾ cup rinsed green or brown lentils
½ teaspoon curry powder
¼ teaspoon ground cumin
Hot sauce to taste
½ cup lite coconut milk
12-18 freshly fried croutons see below, optional

Instructions

In a 6-quart dutch oven, heat oil and crushed red pepper over medium heat for a minute. Add onion, shallot, garlic, fennel and parsley; season with ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Cook, stirring, for a minute or two. Pour in white wine, turn down heat to medium-low and cover, cooking, stirring regularly, for about 7 minutes or until vegetables are softening. Pour in broth and water; cover, raise heat, and bring to a boil. Stir in squash, lentils, curry powder, cumin, and a dash or two of hot sauce. Reduce heat so that the vegetables are boiling gently and cook for 30-40 minutes or until squash is tender and the lentils are done, but still have a little bite. You want them to maintain some of their texture, not to be mushy. Stir in coconut milk and let heat through. Taste and adjust seasonings. Serve hot garnished with croutons and fennel fronds, torn or chopped.

Notes

CROUTONS: Dice 3 pieces of baguette into ½-1-inch pieces. Meanwhile, heat a small skillet over medium heat with a ¼ inch of canola or olive oil. When hot, fry the croutons in 2 or 3 batches, turning the pieces over as they brown, watching them carefully to avoid burning. Remove to a paper towel-lined bowl, sprinkle with salt and pepper, and reserve until needed.