Sweet Curried Squash and Lentil Soup

Kitsilano Farmers Market had its last hurrah this weekend and the produce was amazing! I stocked up and made this sweet roasted squash and lentil soup – real comfort food for the decidedly chllly turn in the weather in Vancouver. I also bagged a whole heap of potatoes, including French Fingerlings, titter titter. The other potatoes were blue too, through and through.

Carrots, vegan pesto, sweet red pears, organic mushrooms, broccolini, olives and other delicious things all weighed me down on the way home in the sleety snow this Sunday and tasty vegan soup was clearly required to warm me through. What a shame this was the last farmers market of the season in Kits!

Sweet Squash Soup – You Will Need

• 1 medium-sized Delicata squash
• 4 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp Spike seasoning
• 1 tsp curry powder
• 1 tbsp olive oil
• 1 large white onion, diced
• 1 large carrot or two small carrots, chopped into 1/8 inch chunks
• 1 cup split red lentils
• 1/2 cup split yellow peas
• 6 cups stock

Making this tasty sweet curried squash and lentil soup will take a couple of hours all in so make a big batch! If you’re making some to freeze then remember that freezing accentuates garlicky flavours so either use less than usual or use none and just add it in each time you eat a portion. I left the skin on the squash because I like it like that but maybe you don’t so either peel your squash before roasting or scrape out the squishy sweet orange flesh afterwards.

The Method to the Madness

Preheat oven to 400 F.

1. Scrub your squash, little bits of soil are likely festering in them there wrinkles, then halve it and scoop out the seeds with a spoon (these can be saved and roasted separately if you like).
2. Chop the squash into inch square pieces and throw in a big baking pan with the oil, rosemary, thyme, Spike, a dash of salt and pepper, the curry powder (if so inclined) and the garlic. Toss it all around and roast for 40 minutes or until the squash is tender and maybe a little crispy (if you left the skins on).
3. Boil your kettle to make your stock and, meanwhile, saute the onions in a dash more olive oil until they become translucent. Add in the carrots and saute for a few more minutes, taking care to stir so as to not burn things to the pan.
4. Throw in the lentils and peas and stir everything up then pile in the roasted squash (peeled beforehand if desired). Stir until everything’s pretty well jumbled up and then pour in your stock, cover and bring to a simmer.
5. Simmer gently for about 35-40 minutes or until you can no longer resist the delicious aroma of fall emanating from the pan. Blend if you want it a little smoother or just eat as is, nothing should be all that chunky or at all crunchy by this point!
6. Roll up the sleeves of your favourite comfy autumn sweater and serve up the soup with chunky bread and a pumpkin beer, perhaps.

I loved this soup so much that I have ordered another Delicata squash in my vegbox this week. Green Earth Organics reliably inform me that this type of squash is not as rich in beta-carotene as other winter squashes but is a source of fiber, potassium, vitamin C and the B vitamins, and both magnesium and manganese. Sign up to a vegbox delivery with GEO and cite my name or this blog and you and I both get ten bucks off our next order. They have an entirely custom box now so there’s no risk of getting lots of sorry-looking veg you let perish in the back of your refrigerator. If it’s too chilly to go out grocery shopping, let them bring all the ingredients for this delicious sweet curried squash and lentil soup to you. You don’t even have to change out of your pyjamas.

Tagged as: dairy-free, gluten-free, magnesium, protein, recipe, recipes, Vegan MoFo 2012, wholefood

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