Monday, October 15, 2007

Squash, Carrot and Lentil Soup

The Hubbard is the small, mottled blue-green one in the front center. At right is a Musquee de Provence and at left is a Buttercup.




Roasting the squash gives the soup a nice flavor. It also makes peeling the hard Hubbard easier. The Hubbard has a very moist flesh with higher water content than other squashes. Large ones can grow to 30 lbs. Carrots and lentils add texture and flavor to an otherwise classic squash soup recipe.

Squash, Carrot and Lentil Soup
Looking for this recipe? It will be part of an upcoming book with Ali at Cleaner Plate Club.

6 comments:

jen said...

i roasted squash myself recently...a huge accomplishment over here.

The Expatriate Chef said...

I am proud of you, Jen! I read your post on the pureed veggies as well. Let me know how that works for you.

Apria said...

I tried the Hubbard carrot and lentil soup for dinner tonite and loved it. thanks for the wonderful recipe.

The Expatriate Chef said...

So glad you liked it! It's always good news when someone likes a recipe. Thanks.

Jean said...

This is sooooo good! It's the perfect winter meal for post skiing bliss. I made it vegan and substituted accordingly, but it is mostly vegan anyway.

Anonymous said...

This is a very exquisite combination. I had a similar recipe a few years back and its very pleasing to the taste buds!!!

http://www.youtube.com/watch?v=d4oyTI0YlBU