Squash Soup with Lentils and Herbs

Name: Squash Soup with Lentils and Herbs
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter (or olive oil); 2 tablespoons olive oil, plus more for drizzling; 1 large yellow, white or red onion, chopped; 4 garlic cloves, thinly sliced or chopped Kosher salt, freshly ground black pepper; 1 teaspoon cumin seed or ½ teaspoon ground cumin (optional); 1 teaspoon crushed red pepper flakes, plus more (optional); 1 small acorn, kabocha or butternut squash (1 ¾-2 lbs.), peeled, seeds removed, cut into ½”–1” pieces; 1 ½ cups yellow or red lentils; 8 cups water or broth; 2-3 teaspoons sherry vinegar or white wine vinegar; 2 cups coarsely chopped mixed herbs, such as cilantro, dill, chives and/or scallions

Serves 4

Adapted from Alison Roman

herbs winter squash

Method

DO AHEAD: this soup keeps remarkably well (without herbs)– in the fridge for up to 5 days, in the freezer for up to two months (possibly longer).

1
1. Heat butter and olive oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and starting to get a little color, 8–10 minutes.
2
2. Reduce heat to medium and add cumin and crushed red pepper flakes (if using). Stir to bloom the spices a bit in the fat, 90 seconds or so. Add the squash and garlic and season with salt and pepper. Cook, stirring every now and then, until the squash starts to fall apart (it should look like a very coarse mash), 15–20 minutes.
3
3. Add lentils, water, broth (or water mixed with Better Than Bouillon) and season with salt and pepper. Bring to a gentle simmer, letting the squash melt into the broth as the lentils become tender and follow suit (by also melting into the broth), 30–35 minutes. The soup should be split-pea soup in texture, not entirely smooth (this isn’t a puree), but creamy with bits of squash here and there. If it feels watery or too thin for your soup preference, continue simmering until you’ve reached the texture that’s pleasing to you.
4
4. To serve, add the vinegar, ladle into each bowl and divide herbs among, stirring to let them wilt into the soup a little. Drizzle with a bit of olive oil, maybe a grind or two of pepper or chili flake.
5
Optional: spoon yogurt, sour cream, labne or creme fraiche over top

From the farm's kitchen

View the original recipe