Ingredients
- Butternut squash-1 med, peeled, deseeded and diced
- Masoor dal or orange lentils- 1/3 cup
- Curry powder- 2 tsp
- Salt to taste
- Vegetable stock- 4 cups
- Cream- 2 tbsp. for garnish
- Bay leaf-1
- Garlic- 2 cloves, minced
- Olive oil- 1 tbsp.
- Pepper- 1/2 tsp
- Croutons to serve
Instructions
- •Pressure cook the lentils for 3-4 whistles or till completely cooked and keep aside
- •Heat the olive oil in a thick bottomed pan. Add the bay leaf and the minced garlic and fry till the raw smell goes.
- •Add the diced butter nut squash and fry for two mins. Add the salt and the vegetable stock, mix well and bring the mixture to a boil. Turn the heat down and all the squash to cook covered for 15-20mins till tender.
- •Discard the bay leaf and tip in the cooked lentils and mix well. Using a hand blender or food processer blitz the mixture until smooth.
- •Season with pepper and serve garnished with cream and some croutons on the side.
Notes
•This soup is extremely versatile. You can add more vegetables like carrots, sweet potato or turnips along with the squash.
•To make this soup low cal, you can use thick coconut milk to garnish instead of cream.
•If you feel the mixture is thick after blending, then add more water to make the soup thin and reheat it
•I have used the curry powder sparingly. Increase the quantity if you want to make your soup more spicy.
•This soup can also be had along side naan or any other Indian bread
- Prep Time: 20 mins
- Cook Time: 15 mins