December 6, 2016
Curried Squash Potato Soup
In the fall, in Northern Ontario, we have a large harvest of squash and potatoes. This soup is very filling, delicious, and it gives you a warm cozy feeling as the cold weather approaches. I also add lentils, which add more fibre and protein.
Ingredients:
- 1 large onion, diced
- 1 tablespoon of curry powder
- 2 tbsp of olive oil
- 1 butternut squash, peeled and cubed
- 3 white potatoes, peeled and cubed
- 1 cup of cooked lentils
- 1 1/2 L of vegetable broth
- 1 cup of greens, spinach, cilantro or kale chopped
- 2 tsp of salt
Instructions:
1. Peel 1 butternut squash, deseed and then cut up into chunks.*You may also cook squash before hand and then add to soup later.
2. In a large pot sauté onion and curry power for about 5 minutes on medium.
3. Add potatoes and raw squash and sauté for another 2 minutes.
4. Add broth, bring to a boil, then simmer for 30 minutes.
5. Mash squash and potatoes in the pot, with a potato masher.
6. Add lentils, salt and pepper and simmer for another 5 minutes.
7. Add greens to pot just before serving. Stir.
8. Serve with your favourite bread.
Enjoy!
