Full disclosure: I have no idea if I used red lentils or split peas in this soup. As it turns out, when faced with an entire isle of legumes labeled in languages other than english, my lentil-recognition skills…not so good. Luckily, as it also turns out, that doesn’t matter a lick.
When Gourmet went under last year, I, like many others, was devastated. Why Gourmet!? Take Food and Wine for goodness’ sake, but not Gourmet! Lucky for me, and all the others that mourn the loss of the periodical, Gourmet has decided to publish several recipe collections, which should include some of their most popular recipes. The first one I saw on the newsstand, and promptly bought and devoured, was Gourmet Quick Kitchen. And of course, this soup was in it.
I’m going to keep this quick, because honestly, there’s not much to say. Sweet squash, earthy lentils (split peas??!), pungent, slightly spicy curry-in just about an hour you have a delicious, filling, warming fall meal. Done. And. Done.
I tweaked a few proportions here and there, but only made one real change, substituting chicken broth, for the water- I would highly recommend it. Other than that though, stick closely to the recipe because Gourmet knows what it’s doing.
Curried Butternut Squash and Lentil Soup
Originally from Gourmet magazine in February 2009. Serves 6-8.
1 T. olive oil
2 T. unsalted butter
1 1/2 lb. butternut squash, peeled and cut into 1/2-inch pieces
1 lg onion, chopped
2 carrots, chopped
1 celery rib, chopped
4 garlic cloves, minced
2 T. minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 c. red lentils, picked over and rinsed
8 c. low-sodium chicken broth
1 t. fresh lemon juice, or to taste (I used more than this)
- Heat oil and butter over medium heat
- Add squash, onion, carrot, celery, garlic and ginger and cook until soft and browning
- Stir in curry powder and cook 2 minutes
- Add lentils and broth and simmer until lentils are cooked through, about 25 minutes
- Add lemon juice, salt and pepper to taste