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When fall settles into my kitchen, I dive into making my favorite coral lentil and red kuri squash soup. It's my ultimate comfort dish. The smooth texture of the squash paired with the crunch of toasted hazelnuts brings me joy with every spoonful. I particularly love whipping this up on Sunday afternoons when my home fills with the sweet aroma of roasted squash.
Comforting Bowl of Warmth and Energy
This soup is my trick for loading up on vitamins when it gets chilly outside. I love it not just for its comforting feel but also for all its health perks. The coral lentils give me the protein I need while the vitamin-packed squash does my body good. It's truly a little treasure of flavor and nutrition in my bowl.
Shopping List
- Red kuri squash: A nice organic one from my local market
- Coral lentils: 100g that I always wash thoroughly
- Yellow onion: Half of a large fresh one
- Homemade broth: Half a cube to boost the flavors
- Heavy cream: 60ml of full-fat cream for smoothness
- Hazelnuts: A handful that I toast myself
- Water: 25cl per person, adjustable based on preferred thickness
My Step-by-Step Approach
- The squash
- I cut my red kuri squash in half, scoop out the seeds, then chop it into smallish pieces.
- The fragrant base
- I start by softening my finely chopped onion in a drizzle of olive oil.
- The simmering
- I toss in my squash chunks, lentils, broth, and water. I let everything simmer gently for 20 minutes.
- The crunchy hazelnuts
- Meanwhile, I chop my hazelnuts and toast them in a pan.
- The finishing touch
- Once all the veggies are soft, I blend everything with my immersion blender, add my cream, and check the seasoning.
- The serving
- I pour my soup into bowls, add a swirl of cream on top and sprinkle my toasted hazelnuts.
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My Tasting Moment
I enjoy this warm soup with small homemade croutons lightly rubbed with garlic. It's my go-to comfort meal, perfect as a starter or main dish when I want something light. Sunday evenings in front of a good movie, it's my little autumn pleasure.
Frequently Asked Questions
- → What's the easiest way to chop squash?
Wash the squash first, then cut it in half on a stable cutting board. Since the skin is edible, peeling isn’t required.
- → Can I swap red lentils for something else?
Red lentils are perfect because they break down as they cook, thickening the soup. Yellow lentils work too, but green ones stay too firm.
- → How do I make a silky-smooth soup?
Blend for a long time with a strong immersion blender. If needed, strain the soup through a fine sieve to remove lumps.
- → Does this soup freeze well?
Yes, it freezes great for up to 3 months. Just add cream and nuts after thawing, right before serving.
- → How do I store toasted hazelnuts?
Keep them in an airtight jar at room temperature. They’ll stay crunchy for several weeks.