Soup season!

While typing this recipe down, I’m planning on doing some changes here on the blog side, making it more like a recipe book and less like a story book, if you get what I mean. It’s not that I don’t like telling stories or anything – just that I somehow feel simplifying everything a bit at the moment, making everything easier to search, investigate and find. Would also love to hear your opinions/ comments/ ideas…! Until that, however, let’s talk a little bit about this yummy soup that is perfect for the colder Autumn days coming up. I almost always use some kind of lentils in my soups, mostly because of their high protein content as lentils are pretty mild in taste. Green lentils are my second favourites after Beluga lentils and I think they go super well with this soup, together with some butternut squash (sooo good now that it’s in season!) + lots of ginger that I have my fridge full of at the moment. And then that topping game of course. Avocado, spinach, tahini and lentils are my personal favourites but feel free to add or change anything just as you want!

Gingered green lentil + butternut squash soup

What you will need:

For the soup:

1dl green lentils (measure uncooked)

2 1/2dl water

1/2 medium butternut squash

1 small red onion

1/2 garlic clove

1tbsp sesame oil

1/2tsp turmeric

1-2tsp minced ginger (I use Ginger People)

Himalayan salt

For the toppings:

a large handful of fresh spinach

sesame oil

Himalayan salt

pinch of cayenne

1/2 small avocado

sesame seeds

tahini

whatever else you’d love to add

How to do it?

  • Chop the red onion and crush the garlic, then sauté in a casserole with sesame oil until soft. Add the turmeric and ginger + salt to taste, keep frying.
  • Rinse the lentils and add to the casserole together with approximately 2,5dl water. Reduce the heat and keep cooking.
  • Peel, deseed and cube the butternut squash. Steam or otherwise pre-cook it until soft and vibrant. I use a Lékue steam case for 3,5 minutes.
  • Once the lentils are ready, add the butternut squash to the casserole and check that there is enough liquid to just cover the veggies. Purée the soup with a hand blender until smooth.
  • Sauté the spinach quickly on a pan with a splash of sesame oil, some Himalayan salt and a pinch of cayenne pepper. Slice the avocado.
  • Pour the puréed soup into a bowl, check the taste and add salt/ spices if needed. Top with sautéed spinach, avocado slices, sesame seeds and a drizzle of tahini. Yum.

xx a

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5 thoughts on “Soup season!

  1. This is such a beautiful soup! I am so excited for the fall so that I can have sweet potatoes, oatmeal, soups and more warming foods! Butternut squash and lentils sound amazing together!

    Like

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