This soup freezes well. Use the butternut squash or switch it up with pumpkin or some other winter squash.
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 1 medium butternut squash, peeled and diced
- 1 garlic clove, minced
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. hot or mild curry powder
- 1 (14.5 oz.) can crushed tomatoes
- 1 c. red lentils, picked over, rinsed, and drained
- 5 c. vegetable broth, homemade or store-bought, or water
- Salt and freshly ground black pepper
- 3 c. chopped stemmed Swiss chard
- In a large soup pot, heat the oil over medium heat. Add onion, squash, and garlic. Cover and cook until softened, about 10 minutes.
- Stir in ginger and curry powder, then add the tomatoes, lentils, broth, and salt and pepper to taste. Bring to boil, then reduce heat to low and simmer, uncovered, until the lentils and vegetables are tender, stirring occasionally, about 45 minutes.
- About 15 minutes before serving, stir in the chard. Taste, adjusting seasonings if necessary, and serve.
Recipe shared by Melissa Boyle from Catering