COZY LENTIL SOUP WITH DELICATA SQUASH
This is a recipe from California Bountiful magazine. I have not tried it yet but it looks scrumptious for a cold winter's evening mean.
Provided by NannyMarvel
Categories Stew
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a Dutch oven or heavy soup pot over medium heat. Add onion and a pinch of salt and saute until translucent, about 4 mnutes. Add carrots, celery, squash and another pinch of salt and saute until all vegetables are just tender, about 5 minutes.
- Stir in curry powder, cumin, turmeric, coriander, cinnamon, 1/4 teaspoons of salt and red pepper flakes. Add lentils and stir to coat. Pour in 1/2 cup of broth to deglaze the pot, stirring to loosen any bits stuck to the bottom and cook until liquid is reduced by half. Add remaining broth. Increase heat to high and bring to a boil. Decrease heat to low. Cover and simmer until lentils are tender, about 20 to 25 minutes.
- Taste and adjust salt, if needed. Stir in kale and cook until tender, about 3 minutes.
- VARIATIONS: Substitute fennel for the celery to add more depth to the flavor. If you have trouble finding delicata squash, use its cousin, butternut squash.
Nutrition Facts : Calories 190.3, Fat 5.5, SaturatedFat 0.9, Cholesterol 0.5, Sodium 944.8, Carbohydrate 26, Fiber 11.3, Sugar 3.5, Protein 10
DELICATA CREAMY SQUASH SOUP
A rich and creamy soup, great for cold winter nights.
Provided by Sue Haser
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g
STUFFED DELICATA SQUASH WITH LENTILS AND CASHEW RAITA
Delicata is a light yellow squash with green stripes and a creamy, rich texture. One of the best things about delicata is that it's much easier to clean, cut and cook than butternut or other winter squash varieties. Hannah Kaminsky of Fairfield, Conn., creator of the My Sweet Vegan blog, was inspired by the tubelike shape of the delicata. "Each perfect yellow and green-striped edible tube becomes an ideal vessel for every sort of filling imaginable, no matter how you cut or cook it," said Ms. Kaminsky.
Provided by Tara Parker-Pope
Categories main course
Time 5h20m
Yield 4 main-dish servings
Number Of Ingredients 18
Steps:
- Place the cashew pieces in a bowl and cover with cool water. Cover and place in the fridge to soak for four hours.
- Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silky-smooth. This process may take longer if you use a lower-powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an air-tight container and keep refrigerated prior to serving.
- For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
- As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from oven and let cool for at least 5 minutes before handling.
- Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
- Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.
Nutrition Facts : @context http, Calories 622, UnsaturatedFat 18 grams, Carbohydrate 72 grams, Fat 31 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 11 grams, Sodium 845 milligrams, Sugar 9 grams
CREAMY DELICATA SQUASH SOUP
Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.
Provided by Stella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
- Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
- Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
- Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
- Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g
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