Tuesday, August 30, 2011

Winter Squash Soup

This soup is flavored with  mild spices of India

1 cup Red lentils soaked and drained
1 pd. Butternut squash peeled and cubed
1 Roma tomato diced
½ cup shredded Coconut
½ teaspoon Curry
½ teaspoon Cumin
¼ cup minced Onion
¼ cup diced Red pepper
4 cups water add more if needed

2 tablespoons Coconut Oil
1 teaspoon ground Mustard
¼ teaspoon Crushed red Pepper
1 minced Garlic clove
1 ½ teaspoon Kosher salt
1 tablespoon Honey
1 Lemon juiced
½ cup minced Cilantro

In a large soup pot, combine the squash, lentils, tomato, coconut, curry, cumin  onion, red pepper and enough water to cover. Bring to a boil and reduce to low and simmer for  20 min. covered.  Remove the cover and simmer another 10 min.

To temper:
In a small skillet, warm the coconut oil until simmering.  Add the mustard, red pepper flakes, garlic and salt. Stir the ingredients and cook for 10 seconds. Then put a ladle full of soup into the skillet, it will sizzle,   stir and add the contents of the skillet to the soup and stir. Finish with the honey, lemon juice and Cilantro, stir  and serve.