Butternut Squash
Butternut squash is one of our favorite fall vegetables. This rich, sweet-flavored squash is versatile and can be used from soups and salads to pizza and lasagna. Like other winter squash, butternuts ...
I take inspiration for this soup from Brazilian Quibebe de Abóbora, a typical winter squash stew from northeastern Brazil, prepared by my mother.
Ingredients
SERVINGS: 4 Serving(s)
- 1 large onion, chopped
- 3 tablespoons butter
- 2 pounds butternut squash, peeled and cubed
- 2 carrots, peeled and cubed
- 2 potatoes, peeled and cubed
- 1 apple, peeled and cored
- 1 fresh lemongrass stalk, root end trimmed
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 red chile, seeded and chopped
- 2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- Hot peppers, chopped, to taste
- 1 cup green lentils
- 4 cups water, more if needed to cover vegetables
- 1 cup coconut milk
- 2 tablespoons apple cider vinegar
- ½ cup chopped cilantro
- ½ cup chopped parsley
- ½ cup chopped green onions
- Salt and pepper to taste
Preparation
Sauté onions in butter for about 5 minutes on medium-low heat. Stir in vegetables and cook for about 5 minutes. Add water to cover the vegetables. Add all spices, lentils, lemongrass, apples and hot pepper. Simmer for 20–30 minutes. Add coconut milk, vinegar, cilantro, parsley and green onions. Adjust salt to taste, let soup heat through and serve.
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