Curried Lentil Acorn Squash Bisque



Squash soups manage to somehow be both comforting and light. I like the bit of spice in this one. If you like it spicier, you can add more curry powder. I like to eat this with some bread like Whole Wheat Stout Bread or  Cornbread, but it's also good on its own. On the second day, I sometimes add a bit of pasta or barley to the leftovers to give it a bit more interested. When I was younger, I always thought winter squashes were one note food. I've since discovered that depending on what spices, vegetables, or fruit one adds to them, they can be quite versatile!


Curried Lentil Acorn Squash Bisque

1 small acorn squash*

1 cup red lentils
1 leek, chopped**
1 carrot, chopped
2 tablespoons ground flax seed
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cumin powder
½ teaspoon ground yellow mustard
1 teaspoon ground ginger
½ teaspoon ground turmeric
1 bay leaf
6 cups vegetable stock
1 garlic clove

Peel and seed acorn squash. Cut into approximately 1-inch pieces.

Dice leek.

Mince garlic clove. Set aside.

Chop carrot into approximately 1/2-inch pieces.

Rinse the lentils.

Pour enough water to cover the bottom of a large pan, such as a dutch oven,  and bring to a simmer. Stir in flax seed. Cook until just starting to thicken. Add in spices except bay leaf. Stir until well combined.

Add in leek and carrot.  Cook until leek just starts to soften.

Stir in squash and lentils. Add stock. Add bay leaf. Bring to a boil. Turn down to a simmer. Simmer until squash and lentils are soft, about 20-30 minutes.

Remove bay leaf.

Stir in the garlic clove.

Blend with a handheld blender.

Serve.

* I usually make this with acorn squash, but I decided to use a kabocha squash because I had one in the house and didn't have an acorn squash. It worked just as well. The flavor was a bit sweeter and, frankly, the kabocha was a bit easier to peel. 


** If your leek is large, use a portion of it. Make sure it is cleaned well and any gritty pieces between the leaves are washed away.

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