Today, just before I posted this to my blog, I became aware that several of my recent recipes have included the wonderful, butternut squash and the medicinal and zingy, fresh ginger. Without being conscious of this fact at the time I was producing my recipes, I have since pondered over why I have been drawn to cooking with these ingredients. I know that when I made this soup I was feeling the cold weather and fighting off a head cold; and reflecting upon this I now realise I had an inadvertent craving for the warmth and cold-busting properties of fresh ginger and the seasonal, comforting and subtle sweetness of a butternut squash in a soup. ‘Seasonal’ and ‘cold-busting’ being the operative words here.
Since I put this delicious soup together I thought I may as well share the recipe which I hope you will like and enjoy. After all, it is highly nourishing, comforting, seasonal, high in fibre and tip-tip protein from the lentils; as well as being fuelled with pre-biotics for a healthy gut. The compound gingerol found in the ginger acts within the body helping our defenses fight off germs and disease. The garlic also helps the body develop resistance against infectious agents and harmful free radicals.
So in conclusion: ‘You can’t have too much of a good thing!’
- 1.5 Llb Butternut squash, cut into 5cm cubes
- 6 Oz Red lentils
- 1 Medium sized onion
- 4 cloves of garlic
- 1 large chunk (size of a small thumb) of fresh ginger
- 4 Tbsp of Extra Virgin Olive oil
- 1.5 pints of vegetable stock. I use vegetable Boullion.
- Gently heat the oil
- Sautee the onions for 2 minutes
- Add the lentils and butternut squash together and cook for another 5 minutes stirring regularly
- Add the chopped garlic and stir for 1 minute.
- Pour in the stock.
- Simmer for 10 minutes until the squash is soft and the lentils have cooked. Add the chopped ginger 2 minutes before it has finished cooking.
- Blend to your preference. I used a handheld blender for this one producing a texture with a bit more ‘bite’ It somehow makes this a more hearty meal.
Why not try this soup together with some turmeric and lemon flat breads? The combination of flavours will work very well together.
When we eat foods that are in season, we eat as nature intended. This also allows our body to align itself with the natural energy that surrounds us and return to its natural rhythm.