No. 1 : Quick Recipe
Butternut Squash and Red Lentil Soup
- 1 ½ Cups Minced Red Onion
- 2 TB Olive Oil
- 2 Cloves Garlic grated
- 1 Small Butternut Squash, Peeled, Chopped and Seasoned with Olive Oil, Sea Salt and 1 Tsp *Red Pepper Flakes – Roasted in the oven at 400F for 30 minutes.
- 1 Roasted Red Pepper, Chopped
- ½ Cup Coconut Milk
- 2 Cups Veg Stock
- Sea Salt and Freshly Ground Black Pepper to taste
- ½ Cup Red Lentils
- 1 TB Lemon Juice
Sauté the red onion in the oil over medium high heat, stirring occasionally. When golden – about 7 – 9 minutes, add the garlic. Cook and stir until fragrant – about 1 minute. Add the roasted squash. Red pepper flakes, coconut milk, veg stock, season with salt and pepper. Add in the lentils. Simmer for 30 minutes. Puree with an immersion blender until smooth. Add the lemon juice and taste for salt and pepper.
No. 2 : Kitchen Scoop
*Red Pepper Flakes are dried peppers that have been ground up just enough to leave you with a mix of flakes, seeds and ground pepper. Any type of peppers are used, most often cayenne, but sweeter peppers like ancho, guajillo or even bell peppers can be included in the blend. We use the dried peppers like a spice, even though they are botanically a fruit since they contain the seeds of the plant.
No. 3 : Clever Idea
This easy and delicious recipe has a twist – and we’ve pointed it out below in BOLD. You’ll need to roast your squash FIRST in order to add it in later. The squash is seasoned with red pepper flakes to add a little contrast to the sweet squash.
No. 4 : Wine FIND of the Week
A to Z Chardonnay
One of the world’s best known grapes – Chardonnay – is a perfect pairing for this fall-flavored soup. This one from A to Z is fresh and lively, a great example of unoaked, cool climate Oregon chard. You will enjoy flavors of citrus, melon and tart quince in this refreshing and clean tasting white wine. The aromatics and smooth feel in your mouth mimic the richness of the squash and coconut in the soup.