Monday, September 14, 2015

Squash Soup from the Garden.



Our late summer zucchini squash have grown to monster proportions it's almost like they're on steroids. I spent yesterday afternoon peeling and chopping and making soup. This is thick, warming and flavorful, just what you need when suddenly there's a chill in the air. It's full of goodness, a vegan delight, thickened with lentils and laced with pungent rosemary. As with most soups don't have to feel limited to the list of ingredients in the recipe. Use what you love and what you have on hand, a leek instead of the a fennel, or a parsnip instead of a carrot is a delicious substitution.


Squash Soup from the Garden.

Ingredients:

1 medium onion, peeled and chopped
2-3 sticks celery, finely chopped
2 carrots, peeled and chopped
3 cloves of garlic, minced
1 medium fennel, finely chopped
Freshly ground black pepper
A generous pinch or sea salt
1 tablespoon cumin (go a little lighter if you like, I just adore cumin)
1 1/2 cups red lentils (rinsed)
1-2 monster squash (any squash will work here - about 4 cups cut into chunks)
3 cups water or vegetable stock
1 large fresh sprig of rosemary
Pumpkin seeds and chopped fresh parsley for garnish (optional)


Method:

1. Place the cut up onion, celery, carrots, garlic, fennel, black pepper and sea salt in a large pan, Add 2-3 tablespoons water and cook on a medium heat, covered for approximately 5-7 minutes. Make sure the pan doesn't boil dry - add a little extra water if needed.

2. Add the cumin and lentils and stir very well to combine. Add the squash, stir well, pour in the water or stock. Bring to the boil, turn down to a simmer and partially cover the pot.

3. After the soup has simmered for about 15 minutes, add the sprig of rosemary and cook for approximately another 10-15 minutes or until the lentils and vegetables are tender. Add a little more stock if the soup looks too thick.

4. When the vegetables and lentils are cooked, remove from the heat and allow to cool for about 10  minutes. Remove the rosemary sprig. Puree the soup either with an immersion blender or an upright blender. Check to see if it needs more salt and pepper and serve with a sprinkling of pumpkin seeds and some chopped fresh parsley if desired.






4 comments:

  1. So nice to see you back, Mary, with a delicious soup that fits this time of the year so well!

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  2. Lovely soup and beautifully presented Mary. What more could we want. I really like the addition of the lentils. I bet they gave the soup a bit of body and made it more substantial.
    Sam

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  3. From garden to the table...I have no doubt that the soup must be very fresh and tasty!

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  4. I'm always pleased to find another great looking recipe for zucchini. I will definitely give this a try!

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