spiced lentil soup with curried acorn squash

ure, I have enjoyed some incredible meals as an adult, but for me, my most treasured food memories come from childhood. And more often than not, they involve my mom. Acorn squash was one of the ingredients she mastered, and she sure did make it well—and so simply. She’s much more of a baker than a cook, so it won’t shock you that her squash was always on the sweet side. She’d roast it up with butter, brown sugar, and cinnamon. Honestly, if it weren’t a vegetable, I’d call it dessert for dinner! But I wanted to reinvent this favorite fall dish in a healthy way that REALLY qualifies as a well-balanced and delicious dinner. This soup is a number of steps removed from my mom’s squash, but what’s similar about it is that it’s a recipe the family has come to love. It’s creamy from coconut milk and spiced similarly to an Indian butter chicken with garam masala, turmeric, and a bit of cayenne. The lentils keep the dish filling and hearty without meat, and then the roasted squash on top is an extra-special topping that makes this simple soup a bit more exciting than your average bowl. It’s a perfect dinner for cold nights, and the leftovers are great, too

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 450°F.

Step 2

2. MAKE THE SQUASH. On a baking sheet, toss together the squash, olive oil, honey, garam masala, and a pinch each of salt and pepper. Roast until the squash is tender, 25 to 30 minutes, tossing halfway through.

Step 3

3. MEANWHILE, MAKE THE SOUP. Heat the olive oil in a large Dutch oven over medium heat. When the oil shimmers, add the onion and cook, stirring, until soft, about 5 minutes. Add the butter, ginger, garlic, garam masala, turmeric, cumin, cayenne, and a pinch each of salt and pepper. Cook, stirring, until the butter is melted and the mixture is fragrant, about 2 minutes.

Step 4

4. Add the broth and lentils. Season generously with salt. Increase the heat to high, bring to a boil, and then reduce the heat to low. Cover and cook until the lentils are soft, 15 to 20 minutes. Stir in the coconut milk and spinach and cook until the spinach is wilted, about 5 minutes. Remove the pan from the heat and stir in the cilantro.

Step 5

5. To serve, divide the rice among bowls and ladle the soup over the top.

Step 6

Spoon the squash into the soup and top with the herbs and a dollop of yogurt. Serve with naan alongside, if desired.

Step 7

1. Roast the squash as directed for the stovetop.

Step 8

2. Meanwhile, using the sauté function, heat the olive oil in the pressure cooker pot. Add the onion and cook, stirring, until soft, about 5 minutes. Add the butter, ginger, garlic, garam masala, turmeric, cumin, cayenne, and a pinch each of salt and pepper. Cook, stirring, until the butter is melted and mixture is fragrant, about 2 minutes.

Step 9

3. Add the broth and lentils. Season generously with salt. Lock the lid in place and cook on high pressure for 10 minutes. Quick or natural release, then open when the pressure subsides.

Step 10

4. Turn on the sauté function. Stir in the coconut milk and spinach, and cook until the spinach is wilted, 5 minutes. Turn off the pressure cooker. Stir in the cilantro.

Step 11

1. MAKE THE SOUP. In the slow cooker pot, combine the olive oil, onion, butter, ginger, garlic, garam masala, turmeric, cumin, cayenne, broth, and lentils. Season with salt and pepper. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.

Step 12

2. During the last 15 minutes of cooking, stir in the coconut milk, spinach, and cilantro.

Step 13

3. Meanwhile, roast the squash as directed for the stovetop.

Step 14

4. Serve the soup as directed for the stovetop