Recipe of the Day ...

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She calls it a fall soup but squash is available frozen year round.


https://www.youtube.com/watch?v=ydnuaK_rLRU


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Another version -


Vegan Red Lentil Soup
1 tablespoon peanut oil (I prefer olive oil)
1 small onion, chopped
1 tablespoon minced fresh ginger root
1 clove garlic, chopped
1 pinch fenugreek seeds (I skip the fenugreek and add a teaspoon of maple syrup instead)
1 cup dry red lentils
1 cup butternut squash - peeled, seeded, and cubed
1/3 cup finely chopped fresh cilantro
2 cups water
1/2 (14 ounce) can coconut milk
2 tablespoons tomato paste
1 teaspoon curry powder
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste
Directions
Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.
Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.
User comment - You can use sweet potato, instead of butternut squash and use a whole can of LITE coconut milk, which reduced the calorie count substantially. As a result, I also upped the amount of water by adding another 1 to 1 1/2 cups and adjusted the amounts of tomato paste, curry, black pepper, and cayenne. Oh, and lastly, since I needed to use them up, I sautéed some portabella mushrooms and threw them in as the soup cooked. WOW! So glad I did, since they were a great addition.


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