We went to the pumpkin farm yesterday with Barry, Angela and Amber (in laws and my niece). Before we left I got 6 butternut squash for $1 each! I totally couldn't pass up that deal and will be going back in a few weeks to get more and stock up for winter! Anyhow, I wanted to make something with one of the squash besides just roasting it (which I love) and didn't want to go back to the store for ingredients so I tried to find a recipe for things I had on hand. Happily, I had almost everything for this soup recipe.
If you don't want to go out and buy garam masala (ingredient below), here is a link to make it yourself. I however, was too lazy to do that so I just threw in as many of the ingredients that I could.
I really, really enjoyed this! It reminded me of my grandma's lentils but a little sweeter and without the noodles. Although some ditalini noodles would be excellent in this as well (just a little less healthy and not as "soupy." Looking forward to leftovers for lunches this week.
1 cup dried lentils
2 1/2 cups butternut squash cubes (3/4-inch)
1/2 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery (I omitted)
2 garlic cloves — minced
1 teaspoon garam masala (I used a mix of cumin, cinnamon, pepper and cloves)
4 cups low sodium vegetable broth (I used chicken broth)
Rinse and drain lentils. In a 3 1/2 to 4-quart slow cooker place lentils, squash, onion, carrot and celery. Sprinkle garlic and garam masala over vegetables. Pour broth over all. Cover and cook on low heat setting for 8 to 9 hours or on high heat setting for 4 to 4 1/2 hours. Adjust seasoning to desired taste.
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