This recipe is actually a hybrid of my Aunt’s lentil soup and dal recipes, that I blended then added in some creamy butternut squash to make this red lentil, butternut squash soup. I loooove middle eastern flavors and still dream about the delicacies I tasted that summer I spent with my Aunt in Bangladesh, so for me this is like bringing a little taste of that heaven home.  Savory/spicy dal meets sweet mishty kumra, but in soup form for our rainy winter :). For me, this was an instant classic, and one I won’t feel badly about downing bowls full 😀

You need:

1 cup dried red lentils

1 onion chopped

2 cloves garlic minced

Turmeric 1 tsp

Coriander 1/2 tsp

Cumin 1 tsp

Cloves 1/2 ts

The flesh of 1 roasted or steamed butternut squash

Oil/butter/ghee of choice 1tsp

3 cups water or vegetable broth

Begin by sautéing your onion, then garlic, then spices in oil of choice. Add spices once onions and garlic are translucent and soft and turn off heat while sautéing the spices. Meanwhile boil your lentils with a pinch of salt and water (or broth), simmering about 15-17 minutes until lentils become soft. Next to assemble, I recommend blending the squash, lentils, and all seasoning components together in a high speed blender or food processor. Always blend in small batches with a way for heat to vent out of the top. Once all are combined you have a thick, creamy, fragrant soup to pour into bowls. This recipe made enough for SEVERAL full bowls full (leftovers of my dreams!). Garnish with a little plain yogurt or coconut milk on top. Other suggested garnishes/accompanying foods include steamed broccoli and crumbled!  I also have a strong penchant for a dash of crushed red pepper right on top your your creamy topping 🙂
Enjoy!

(I forgot entirely to take prep pictures, most likely because I was busy making this fantastic fruit plate as I was cooking, yum!)