The soup season is starting to be upon us here in Europe, and I have indeed made quite a few soups lately. They are so warming and comforting and convenient to make also on busy weekdays.
I had some crown prince squash left (see also my yesterday’s recipe for Spicy pumpkin tacos, if you are after squash and pumpkin recipes for the season), so I decided to use it in this soup. I usually add lentils to this kind of vegetable soups, as they give a lot of body and of course protein to the soup. I also added homegrown chilli for some additional heat. Otherwise the soup is quite basic. Have a look at the easy recipe below.
Crown prince squash soup
¼ crown prince squash
2 garlic cloves
1 red chilli
2 tbsp vegetable oil
½ cup yellow lentils
1 vegetable stock cube
Salt to taste
Ground black pepper to taste
Peel the crown prince squash and carrots and cut them to cubes or slices.
Heat vegetable oil in a saucepan and cook the shallots, garlic and chilli until they are soft. Then add the carrots and squash to the pan and cook for a while. Rinse the lentils and add them to the mix.
Season with vegetable stock cube, salt and pepper and cover with water. Simmer the soup until the vegetables are soft and then purée it. Taste it, and add any additional seasoning, if needed and enjoy!