Mom's Curried Lentil and Squash Soup

Mom's Curried Lentil and Squash Soup

Mom's note: This recipe is from a PCC class on anti-inflammatory cooking, taught by Birgitte Antonsen. It is very healthy and really delicious. I like to garnish it with toasted pepita seeds and chopped cilantro.

Ingredients
3 lbs winter squash (butternut is easiest)--buy extra weight because you discard skin and seeds
2 tablespoons olive oil
1 1/2 yellow onion, chopped
3 stalks celery, chopped
1 1/2 teaspoon mild curry powder
1 1/2 teaspoon cumin seeds, ground
1/2 teaspoon turmeric
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced (about 3 cloves)
2 bay leaves or lime leaves
15-ounce can coconut milk
1 quart vegetable broth (or chicken broth)
3/4 cup red lentils, rinsed (any kind is okay)
2 pieces of kombu seaweed
2 teaspoons salt
2-3 tablespoons lime juice
 optional garnishes: parsley, cilantro, chives or roasted squash slices


Preheat oven to 350 degrees. Split squash and remove seeds. Prick squash skin with a fork so steam can escape. Line baking tray with parchment paper and coat squash edges with olive oil. Bake squash halves, cut edges down, for 30-35 minutes until soft. Let cool a few minutes, then remove squash meat from skin. While squash is baking, heat olive oil in a medium soup pot. Sauté onions, celery and spices for 10 minutes. Add coconut milk and sauté for another 5 minutes. Add broth, lentils, and kombu and bring to a boil. Lower heat and simmer for 30 minutes. Add baked mashed squash to the soup pot and continue to cook for another 30 minutes. Remove kombu. Use immersion blender to purée soup. Season to taste with salt and lime juice. Garnish with chopped herbs and/or roasted squash slices.