Squash and Apple Mulligatawny Soup

Recipes

Fall flavours are mouth watering and this soup makes them sing! Savoury squash and sweet apple combine with fragrant spices to make this take on a traditional soup irresistible. Serve alone or with your favourite rice or bread. Enjoy!

Yield: 10 servings

Ingredients:

3 Tbsp coconut oil

1 large onion chopped

5 cloves garlic finely diced

2″ piece of ginger finely diced

2 Tbsp curry powder

1 tsp cumin

1/2 tsp coriander

1/2 tsp cinnamon

1/2 tsp turmeric

1/2 tsp paprika

1/4 tsp ground cardamom

1/4 tsp ground cloves

1/2 tsp black pepper

1 tsp salt

1 cup red lentils uncooked

3 cups vegetable stock (or chicken stock if you are not vegan) *Add more if you want a thinner soup

2 cups crushed tomatoes (approx. 1 large can)

2 cups apple chopped into small cubes (I used the cortland variety but you can use any cooking apple)

2 cups butternut squash chopped into small cubes

1 cup carrots chopped

2 Tbsp of cashew butter

1 cup boiling water

Method:

  1. In a large cast iron pot or soup pot, add coconut oil and lightly sauté onions, garlic and ginger on medium high heat until onions are translucent (about 3-4 mins).
  2. Add all the spices (including salt and pepper) to the onion mixture and continue to sauté until fragrant (about 1-2 mins).
  3. Add the red lentils to the pot and add vegetable stock. Bring the soup to a boil and then reduce heat to medium-low, cover and let simmer 10mins until lentils are tender. Stir often to be sure that the lentils are not sticking to the bottom of the pot.
  4. Add apples, squash, carrots and tomatoes. Stir and then cover for 15 minutes more until vegetables are tender.
  5. In a small bowl take 1 cup of boiling water and whisk in cashew butter. Whisk until smooth and then add water and cashew butter mixture to the soup. This is what makes the soup creamy. Stir to combine and let simmer until vegetables and lentils are completely cooked. Remove soup from heat and serve.
  6. This soup can be stored in the refrigerator for up to 7 days and freezes well in an airtight container.

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