Mmmmmmmmm, this soup smells like fall. And tastes like fall. And will make you feel all warm and toasty on a chilly day.
1 large onion, diced
4-5 cloves garlic, minced
1 inch chunk ginger root, minced
1/2 tsp cumin
about 3 C veggie broth
about 2 C water
1 1/4 C red lentils, rinsed
1 medium sized squash (I used a kabocha!)
salt and pepper, to taste
handful of fresh cilantro, chopped
Quarter and deseed your squash. Arrange squash on a baking sheet, drizzle with olive oil, sprinkle with salt and pepper, and bake at 400 degrees for about 40-45 minutes or until tender. Meanwhile, heat several TBSP olive oil in a large soup pot over medium heat, add onion and garlic and saute until softened and fragrant. Add ginger and cumin and saute for another minute or two. Add veggie broth, water, and lentils - I wasn't precise with my fluid measurements so play it by ear. You might start with a bit less and then add some more later in the cooking process as the liquid evaporates. Bring to a boil, then reduce heat and simmer for twenty minutes partially covered.
When squash is tender, carefully slice off and discard skins. Cube squash and add to soup. Cook over low heat for another twenty minutes. Using a potato masher, gently mash squash until you reach desired consistency. Season with salt and pepper to taste and fresh chopped cilantro.
Serve hot, topped with a dollop of sour cream and garnished with more cilantro and toasted whole wheat bread.