Lentil Squash Soup (Vegan)

I had about 2 cups of leftover trombocino squash (similar to butternut) after making chili over the weekend, and since it is cold outside tonight this soup fit the bill of simple, comforting, hearty, and healthy.

Check out this freaky looking squash from the CSA! The one on the left is the trombocino, and on the right is a type of pumpkin. I succeeded in using both of these monsters up with various recipes - go me!

 

I found this recipe on allrecipes.com and adapted it a little based on the ingredients I had on hand. I didn't have fresh ginger or fenugreek seeds (who has those lying around?), substituted green Goya lentils for red, and added sliced baby bella mushrooms. I also used the whole can of coconut milk, because I was too lazy to figure out what to do with the other half can!  Including cooking time, it took about an hour to make.

RECIPE:
2 cups butternut squash, peeled and cut into 1 inch cubes
1 cup dry lentils (don't forget to rinse and sort thru these like I did! oops)
1 small onion, chopped
1 tbsp fresh ginger, minced
3 cloves garlic, minced
1 cup mushrooms, sliced
2 tbsp tomato paste
1/3 cup fresh cilantro, chopped
1 can light coconut milk
2 cups water
1 tsp curry powder
1/2 tsp nutmeg
canola oil
salt to taste
cayenne pepper to taste

Add a bit of oil to the bottom of a large soup pot over medium-high heat. Saute garlic, onion, and ginger for a few minutes until the onion is translucent. Add squash, mushrooms lentils, cilantro and saute for 2-3 minutes. Add tomato paste, coconut milk, water, curry, nutmeg, salt, and cayenne. Mix together, crank the heat up to high and bring to a boil briefly. Simmer on low for 30 minutes with the pot uncovered. After 30 minutes, check the lentils to see if they are soft. There should not be much liquid left at this point. If lentils are still crunchy, cover pot and continue simmering until they are done. Taste test and add more seasoning if needed. Serve hot in a bowl sprinkled with fresh cilantro.