since autumn began, it took me a while to warm up to winter squash. but now that the temperatures have finally dipped in southern cailfornia, i’m in the winter-squash-zone. and as you can probably tell from the recipes from these past couple weeks, kabaocha squash is my absolute favorite. it’s flavor is mellow - it’s not overly sweet like butternut squash, nor is it too earthy. it hits somewhere in the middle which when combined with its fluffy velvety texture, makes this squash my forever go-to. especially for soup.
personally, i feel like soup kind of gets neglected in the thanksgiving hub-bub. maybe i’m the only one, but i feel like a good soup deserves a place at the holiday table, for sure. i typically make a apple-butternut soup (it’s an old recipe a former co-worker gave me back in the day, and it never disappoints), or my kabocha squash soup with spicy coconut cream from a few years back. but this year i’m switching it up with this kabocha squash, fennel and red lentil soup.
this beautiful recipe comes from my pal, claire’s upcoming book, living ayurveda. i love the simple approach to this one pot soup. there’s no roasting involved either. all the ingredients and flavors get stewed together, developing a really wonderful flavor. the lentils, which get blended into the soup after they’ve cooked, add a hearty note while providing a good bit of protein. claire calls for spices like: ground cumin, and coriander, and ground fenugreek, giving this soup a robust flavor, which is perfect for this time of year, especially when it seems like were all going to hunkering down once again.
if there ever was a time for claire’s book, living ayurveda, i think we are definitely living through it. i got to know claire years ago, and what i’ve always admired about her approach to self-care/balance/well-being, is that nothing is a one-size-fits-all. that there is no single diet or lifestyle approach that is meant for each person. she carries this powerful notion throughout her book and guides you through various ways to nourish yourself - in depth yoga and breathing sequences, an array of vegetarian recipes (not all gluten-free) that are meant to balance your body through the seasons. it’s one of those books you can read again and again, and still take away so much.
wishing all my stateside friends a safe and socially distant holiday, big love! xo
kabocha squash, fennel & red lentil soup | gf
recipe from Living Ayurveda by Claire Ragozzino
| 4-6 servings |
ingredients:
2 tablespoons ghee or olive oil
1 small fennel bulb, trimmed and sliced thinly, fronds reserved for garnish
1 tablespoon minced or grated fresh ginger
2 teaspoons ground turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground fenugreek
3 cups cubed kabocha squash, peeled and deseeded
1 cup red lentils, rinsed well
1 teaspoon salt
5-6 cups water
1 tablespoon white miso paste (i used a gluten-free miso)
2 tablespoons lemon juice
plain yogurt, for serving (i used a plant-based yogurt)
method
in a pot, heat the ghee (or live oil) on medium-low heat. add the fennel and saute until tender. add the ginger and cook another 1-2 minutes, until fragrant. add the apices and stir to coat the fennel. add the kabocha squash, stir to coat, and cook another 3-4 minutes. last, add the red lentils, salt, and water. cover and cook on medium heat for 40 minutes. stir occasionally, adding more water, if needed.
once the lentils and squash are tender, almost mushy, remove from heat and in the miso paste and lemon juice. transfer to a blender and puree until creamy. taste and adjust seasonings as needed.
serve hot with a swirl of yogurt and fennel fronds on top.
similar recipes:
TURMERIC, CARROT APPLE SOUP
KABOCHA SQUASH, FENNEL & GINGER SOUP W/ SPICY COCONUT CREAM
GOLDEN CAULIFLOWER & KABOCHA SQUASH SOUP
