For me, one of the easiest and satisfying things to make is soup. If you have a steamer and a blender or food processor, then this will really simply your soup-making life!
Since it’s fall (sorry for those that may still be in denial – especially those of you who push it and wear shorts until the first few snow flurries fall from the sky), I wanted to make some butternut squash soup. YUM! Since I try to avoid dairy at all costs, I had to research a way to get that creamy goodness of soup without adding cream. I discovered cauliflower!
But of course!
I also wanted to add some protein and fiber to my soup, so I experimented and added lentils.
With soups, I try to add the ingredients in batches since the ingredients rarely ever all fit into the blender at once. But that was fine…it was definitely worth the extra effort!
I was worried that the soup would lose its sweetnees because of the lentils, but really, it had a nice “earthy” flavour to it and was quite hearty.
Here it is:
Some quick health benefits of lentils, in case you’re dying to know:
- lowers cholesterol
- balances blood sugar
- high in fiber
- full of minerals
- good source of protein
More great benefits are listed here.
So now, I try to incorporate this magical fruit into soups, stews, stir fries, salads, sauces to get my fiber and protein. Every little bit helps, right?
Here’s how to make it…
Butternut Squash and Cauliflower with Lentil Soup
- 1 medium butternut squash, cut in half and cooked with 1 tsp of butter and 1/4 tsp of cinamon in each half
- 1/4 cup of brown lentils – cooked
- 1 cup of cauliflower florets – steamed
- 1 garlic clove – steamed
- 1 cup of chicken stock
- 1 cup of water
- 1/4 tsp of chilli flakes
- 1/4 tsp of garam masala
- 1 tsp of all spice
- 2 tsp of coriander
- 1/4 tsp of salt
- 1/4 tsp of pepper
1. Cut a medium sized squash in half and scoop out the gooky stuff in the middle. Add 1/4 tsp of cinamon and 1 tsp of butter to each half. Place the halves in a baking dish with 1 cup of water in the dish so that that squash does not dry out. Bake for 1 hour at 350F.
2. Cook the lentils.
3. Steam 1 cup of cauliflower.
4. When the squash is cooked, scoop out the squash and place in a blender of food processor. Add the cauliflower and lentils, and gradually add enough chicken stock so that it blends.
5. Add garlic, chilli flakes, garam masala, spice, salt and pepper.
6. Blend and serve immediately.
Serves 6 to 8