Tuesday, December 13, 2011

Red Lentil and Squash Soup

Yet another dubiously mustard colored soup... At least when I take pictures of it. In reality, it was a nice warm gold. Light but with a creamy consistency, easily slurped while spacing out and watching terrible TV. 

Which is what I've devoted the lion's share of my free time to lately. In my defense, I've been reasonably sick, since I appear to have an immune system comparable to that of a seven year old. 

I've been obsessively watching Top Chef. I adore shows that involve making things. I used to be obsessed with Project Runway. I love Iron Chef. I'm always glued to the TV when Chopped is on. 
Top Chef has a bit more drama than I usually enjoy, but somehow I keep getting drawn in to the drama. The bitter hipster in me is really disappointed that I get into this stuff. I am perfectly fine with being interested in the food aspect of it, though. 

I'm not really sure where I was going with this, but I had half a roasted butternut squash from yesterday so I wanted to use it all up. Squash IS ridiculously cheap, but I knew if I didn't use it today, I wouldn't use it at all. 

1/2 white onion, chopped 
1/3 cup red lentils
1/2 butternut squash 
1/2 tsp tumeric, cumin, and minced fresh ginger 
1 tbsp olive oil 
2 cups stock 
2 cups water 
pinch of cayenne 
1 tbsp chopped cilantro

Feeds two absent minded Christina's 

Saute the onions in olive oil until translucent. 
Meanwhile, in a soup pot bring red lentils and water to a boil. Reduce to a simmer, and cook until tender, about 20 minutes. When tender, add roasted squash, spices, and stock. Simmer for about five more minutes. Allow to cool sufficiently to blend in a blender. Blend until smooth, and top with cilantro. 

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