Apparently I’m on a theme right now with dishes that are great for when it’s cold out. That’s probably because it’s just been so cold all the time lately! Also, the real point of making this was that I’d get to try out the hand blender I got for Christmas! I hadn’t even taken the thing out of the box yet! Obviously a hand blender isn’t a necessity; the soup could be put through a normal blender or food processor, or just roughly mashed and served that way. This soup turned out really thick, which is how I like my winter soups, but if you want a thinner soup, just add more water. This recipe makes 4 to 6 large servings of soup.
So here’s what the pot looked like while it was cooking up….
And here’s a beautiful bowl once the whole thing was blended!
- 2 cloves of garlic
- 1 tsp olive oil
- 8 cups warm water
- 1 medium butternut squash
- 2 cups uncooked lentils
- 1/3 cup chopped fresh parsley
- salt and pepper to taste
- First off, you need to peel, cut up, and take the seeds out of your squash. (I don’t have a good way to do this, I made an enormous mess. If anyone has any ideas on how to do this easily, send them my way!)
- Next, heat the oil in the bottom of your soup pot on medium heat. Chop the garlic and add it to the pot. Cook the garlic until its soft and smelling awesome.
- Very carefully add your eight cups of hot water. This is kinda hard to do with the pot already being hot but the hotter the water, the easier it will be. Add the diced squash and lentils to the pot.
- Let the whole pot cook for 20 to 30 minutes, or until the lentils are cooked and the squash is soft.
- Add the parsley and salt and pepper.
- Use the hand blender to puree the whole thing together. If you’re using a normal blender or food processor, pour everything carefully. Blend until everything is as pureed as you would like.
- If your soup looks to thick, add a 1/4 cup of hot water and blend again. Repeat this until it’s as thin or thick as you would like.
- Add salt and pepper to taste and enjoy!