Organic onion squash is back in my regular supermarket! That really is good news. I don't really mind if they don't get any other vegetables in for a while now... or maybe that goes a bit too far, but onion squashes are seriously tasty!
I grabbed a couple of squashes and as the first dish I decided to make the basic classic (at least my personal classic), a vegan soup with onion squash, onions and red lentils. This was really tasty flavoured with some fresh coriander, which turned the colour slightly weirdly into greenish, but that doesn't matter to me. I used my new herb pairing wheel for ideas when creating this recipe. Please have a look below how I made it.
1 medium onion squash
3 garlic cloves
1 tbsp olive oil
500 ml vegetable stock
½ cup dried red lentils
A handful of fresh coriander
Allspice to taste
Salt to taste
Chop the onions and garlic cloves finely.
Peel the squash and cut it into small cubes.
Start cooking the onions and garlic in a saucepan in olive oil, after a while add the squash cubes.
Stir for a few more minutes and then add the vegetable stock and lentils.
Let simmer until the squash and lentils are fully cooked.
Season the soup, purée it and enjoy!
Even though this is a very basic vegan soup, I want to share the recipe with the No Croutons Required soup and salad cooking challenge, as I'm happy that the soup season is here again and I can use my favourite squashes. The challenge is hosted this month by Jacqueline from Tinned Tomatoes and the co-host for this event is Lisa from Lisa's Kitchen.