FUZZY SQUASH SOUP RECIPES

Steps:

• Cut the squash in half vertically and remove the seeds. Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the baking sheet and brush the cut side with a light coating of olive oil and sprinkle of salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside to cool.Note: Squash can be made up to a day ahead
• Rinse the red lentils and set aside. Heat the oil in a large stock pot over medium heat. Add the grated ginger, turmeric, cinnamon, and nutmeg and stir to warm through, about 1 minute. Add the lentils and 6 cups of water to the pot and bring to a boil. Reduce the heat and let simmer until the lentils are tender, about 10 minutes.Note: Canned chickpeas can be substituted for the lentils. Rinse and puree with some water to a smooth consistency then add to the wared spices and ginger.
• Scoop out the flesh of the squash and add to the soup stirring to mix it in. Add the salt, orange zest and orange juice and stir. Simmer to allow the flavours to blend, about 5-10 minutes. Taste and adjust the seasoning.
• Purée the soup in a blender until velvety smooth. Add in more water if soup is too thickNote: Be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dish towel to allow the heat to escape). Alternatively, use a food processor or a handheld immersion blender to purée the soup.
• Serve garnished with a a little freshly grated nutmeg an a swirl of plain yoghurt or cream if you like.