First, peel the outer skin and then peel the outer whitish layer of the butternut squash. I promise this is the hardest part of this recipe! Peel away until you get to the orange flesh of the squash. There are also some stores that sell peeled and cubed squash ready for you to buy, but it is not hard to do it yourself!
Add the turmeric to the onions and garlic and stir to coat. Allow the turmeric to cook for 1 minute.
- 1 tbsp. olive oil
- 2 cloves garlic
- 1 small onion
- 1 tsp. turmeric
- 1 large tomato
- 1-inch piece ginger (enough for 1 tbsp. grated)
- 1 tsp. cumin
- 2 tsp. coriander
- 1/2 tsp. cinnamon
- 1/2 butternut squash (or 1 large sweet potato)
- 1/2 cup masoor dal/red lentils (or brown lentils)
- 4 cups vegetable broth (32 oz)
- 2 handfuls spinach, roughly chopped
- 1/4 tsp. red chili powder/lal mirch (or cayenne pepper)
- 1 tsp sea salt (plus more to taste)
Recipe (serves 2 to 4):
- Peel the skin off the butternut squash, and continue peeling through the whitish flesh until you hit the orange flesh of the squash. Cut the squash in half, and use a spoon or melon baller to scoop out the seeds of one half. Cut the one half into 3/4-inch to 1-inch cubes. There should be roughly 2-cups worth of cubed squash.
- Finely mince the garlic and finely chop the onion. Chop the tomato and grate the ginger.
- Heat the olive oil and garlic over medium-low heat until it begins to sizzle. Add the onion and stir to coat it in the olive oil. Cook until the onions are translucent and soft, about 3 to 5 minutes.
- Add the turmeric to the onions and stir to coat. Cook for 1 minute.
- Add the tomatoes and ginger and stir to combine. Cover the pot with a lid and allow the tomatoes to cook until soft, about 4 to 5 minutes. Once the tomatoes have softened, use the back of a plastic or rubber spatula to mash the tomatoes and create a paste.
- Add the cumin, coriander, and cinnamon to the paste. Stir to combine, and allow the spices to cook in the tomato paste for 2 minutes.
- Add the cubed butternut squash, masoor dal, and vegetable broth. Cover the pot with a lid and bring the contents to a boil. Reduce the heat and allow the soup to simmer for 20 minutes.
- Add the spinach, red chili powder, and salt. Allow the soup to simmer for another 5 to 7 minutes.
- Remove a small amount into a bowl and allow it to cool. Taste the soup and add salt and/or spices as needed and to taste.
- Serve hot by itself or with a side of toasted sourdough bread!
| || |