I have to apologize, dear Internets. I haven’t been putting as much effort into this blog as I should be, especially because I kept it around to give me a creative outlet and the opportunity to push myself into new territory as a food blogger. I love a challenge and am always pushing to try something new to get me out of that comfort zone.
However, things haven’t been ideal the last couple weeks. The Beef has been in and out of the hospital. My bosses stopped calling me in for shifts. I’ve been applying for thousands of jobs and none of those people have called me either. I’ve got personal demons to fight. Winter isn’t ending. I (accidentally) blended a blender seal when I made myself a smoothie, causing it to spill everywhere, didn’t notice until well into consuming it and realized I had eaten a bunch of rubber…and it’s not my blender.
I’ve been having a lot of days where it seems easier to hide alone all day and pray a train comes crashing through the house. But then you put curry powder in things and it’s okay. Plus, taking your anger out on a squash is healthier than taking it out on loved ones because peeling squash is the bane of my existence.
Anyone who knows me knows that I love curry and I love chocolate. Since it’s been so damn cold the last few days–it’s been even more upsetting given how nice it was on last weekend!–I needed comfort food. I normally only crave soup when it’s really cold and I’m way too lazy to make something complicated. This time, I was exhausted from life, it’s cold and I was feeling lazy. Feel free to switch up the squash for sweet potato and feel free to not blend it so much. Throw some milk in if you like it really creamy (but I personally find it to be a creepy texture)–I’m sure coconut milk would be good for those who are into that!
This soup is for comfort. This soup is for ailments. This soup is for (maybe) losing your job. This soup is for demons. This soup is to warm up this winter in May. This soup is to counteract all that rubber I ate.
Curried squash lentil soup
Makes 4 generous servings (but you deserve to be generous)
1 medium yellow onion, diced
2 stalks celery, diced
2 cloves garlic, minced
1 tbsp finely chopped ginger (about a centimetre cubed)
1 tbsp coconut oil
1 medium butt nut squash, peeled and cubed (a little joke from my restaurant dayz. Makes me giggle every single time)
2 tbsp curry powder*
1 tsp ground coriander
1 tsp cayenne, or to taste
4 cups vegetable stock
2 cups water*
1 1/2 cups red lentils
1/2 cup lemon juice
salt, to taste
cilantro, to serve
1.) Melt the oil in a large pot over medium heat and add the onions, celery and ginger. Cook until translucent and delicious smelling, stirring frequently. Add the garlic and stir for another couple minutes.
2.) Add the curry powder and stir to coat the veggie party in the pot.
3.) Throw the squash into the party and stir it around a bit.
4.) Add the veggie stock, water and the lentils. Turn the heat up to medium high and put the lid on the pot. Give it a quick stir for good luck.
5.) Once your amazing soup is boiling, turn it down to medium and replace the lid. Let it simmer for 20-25 minutes or until the squash is soft.
6.) Now add the lemon juice, any additional curry powder, optional cayenne and ground coriander. Stir it well and then blend that beauty up with either an immersion blender or a standing blender (you may have to do it in batches this way).
7.) Garnish with chopped cilantro and serve!
Notes: 1.) Depending on the type of curry powder you use, it could be pretty spicy. If you’re worried about it, add it slowly and taste it a lot until you get it just right! Add more, if you want–I’m not the boss of your soup! 2.) If you’re one of those people who likes creamy (not just smooth) soups, you can replace one or both cups of water with non-dairy milk. I think canned coconut milk would probably work best in this recipe but any milk should do. Let me know if you try this!
You can enjoy this soup alone, with some bread or chipati and it’s hearty enough to eat over some rice. Anyway you nom it, it is pure comfort. Plus, making soup is always so cathartic for me…perhaps it’s something to do with all the chopping?
And with that, I’m going to eat a bowl of this soup and watch “Girls”, my dear Internets.
Meggo
Edit: I just came across Gena’s soup, which is awfully similar to this soup. I swear I didn’t steal the recipe–The Beef wanted a squash-based soup and I love curry so it’s just a coincidence!
Niesbeetle 
