Family from Provence visited and brought along some lentils du Puy, the world's finest, and Mr. Wenger kindly shared some of his hefty butternut squashes with us . . . time to make some soup with these memorable gifts!
Baking squash is easy. Wash them in cool water. Slice them lengthwise and place them cut side down in a large oiled broiler pan. Bake at 350 degrees F for an hour and twenty minutes, until a knife passes through easily. Let them cool on the counter, scoop out the seeds and strings and discard. Then spoon out the flesh to use and/or store. Bada bing, bada boom. Just like downtown.
Butternut Squash, Sage and Lentil Soup
6 cups chicken stock
2 cups, firmly packed, baked butternut squash
.5 cup extra virgin olive oil
2 cloves garlic
1 dash cayenne pepper (aka 1/8 teaspoon)
.5 t ground sage leaf
1 t salt
.75 cup lentils, washed (if you don't have the French variety, domestic green lentils will work)
1. In a large covered stainless steel pot, simmer the lentils in the broth until tender, about 45 minutes.
2. To the reservoir of a blender, add the garlic cloves, cover and puree. Then add some squash, and broth from the pot, and puree. Add the oil, cayenne, sage and salt and puree some more. Add the rest of the squash, more broth if needed, and puree until combined and smooth.
3. Pour the blended mixture into the soup pot, stir and heat until bubbly. Serve with some nice buttered toast and an apple.
Soup makes me happy. Mm. Mm. Mm.
