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Gingertea’s Squash Soup

Ingredients
  • 2 lb Kabocha squash (Sub w/ butternut)
  • 6 tbsp olive oil
  • 2 inch ginger, minced
  • 1 shallot, minced (substitute extra garlic, chives at the finish, hing)
  • 3 garlic cloves, minced
  • 1 cup red lentils, rinsed
  • 1/2 tsp turmeric
  • 1/4 tsp cinnamon
  • 1/4 tsp clove
  • 1/4 tsp cayenne
  • 2 tbsp tomato paste
  • 2 tbsp miso
  • 4 tbsp maple syrup
  • 2 tbsp acv
  • 1 cup coconut milk/ cream/ full-fat milk
Instructions
  1. 1
    Preheat oven to 425F. Deseed squash and slice into chunks. Toss w/ 3 tbsp olive oil, salt, pepper. Roast for 40 to 45 minutes until fork tender.
  2. 2
    While squash roasts, heat 3 tbsp olive oil in a pot under medium heat. Saute ginger and shallots until fragrant, about 4 minutes. Add garlic and saute for 1 min (do not burn it).
  3. 3
    Add spices and bloom the spices for 30 seconds or until fragrant.
  4. 4
    Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook for 30 minutes until softened. Once cooked, add maple syrup, apple cider vinegar, miso paste, and tomato paste- stir to combine.
  5. 5
    Remove squash from oven and carefully remove skin (you can eat the flesh). Puree the squash flesh and lentils with coconut milk. Taste and adjust seasoning (salt levels and spices, adding more if needed).
  6. 6
    Serve w/ yogurt, cayenne pepper, and fresh sage.
  7. 7
    Dive in!
Read it online: https://wayfarerspantry.com/thepantry/recipe/gingerteas-pumpkin-soup/