This is a great fall recipe and a great way to use leftovers to include the extra butternut squash. It is a great imaginative recipe. Eat this on a cold night. I didn't use any measurements, so you will need to gauge the amounts for yourself. I will try and be as specific as possible.
Ingredients:
1/2 butternut squash (this was cut open in half and baked at 400 degrees a few nights ago, so it was already cooked)
1 small red potato
1 yellow onion
2 carrots
4 garlic cloves
5 small bella mushrooms
1/2 zuchinni
1 to 1 1/2 cups of corn. ( I used frozen)
red lentil beans- I cooked 1 cup (serious protein punch here!)
Instructions.
Get your saute pan to around medium. It can be a little higher, but I don't prep my food ahead a time, like you are suppose to. I just cut and threw it in the pan. But if all is cut, then start throwing it in with a higher temperature!!
Add a little bit of oil (Don't go crazy with the oil!)
Start adding the carrots, garlic, onions. I let these cook a little. Maybe 5 minutes. Just enough to make sure the carrots are cooked.
Add the mushrooms
Add the zuchinni
Add a little bit of kosher salt (don't use table salt)
Add the corn
Add the cooked lentil beans
Keep stiring
Add about 3-4 cups of chicken broth or use the bouilon cubes. I didn't meausre this, but when I filled up the water, I made sure the water covered everything. If you add too much water, it will reduce down.
When you add the chicken broth bring to boil. After it boils, bring down to medium.
I then took half (well 1/4 of a whole butternut squash), scooped it out into a blender and added about 1 cup of milk. I wanted to use coconut milk, but I was out. Coconut would really worked with the squash! Just blend it a little. If you don't have a strong blender, then I would microwave it just a little so it gets soft. Pour the contents into the pan.
Stir, stir, stir. The temperature should be about medium to medium high.
Take the remaining squash, dice and throw in the soup.
Bring temperature to med-high. You want it to be high enough to start loosening up the squash.
Dice one red potato (I removed the skin, but okay to add) and throw into the soup. The potato will release starch, making the soup thicker.
Keep stiring and working to break up the squash and potaoto.
I added more salt, pepper, corriander, '5 Chinese Spice', and cardomon. Add a little (please!) at a time, then taste. These sweet spices- start off with a pinch. Stir and let it cook some more and taste again. These were the only spices I used, but I kept tasting the soup and adding more if needed.
Place a lid on the pot. This will raise the heat, create a boil and start to reduce the liquid a little.
I looked for a corn chowder consistency. It should definitely be thicker than soup. when it is boiling, open the lid a couple times to stir and taste. It should have a nice, sweet taste. I think I let the lid on the pot for a total of 10 minutes, maybe more.
At the very end, I added a big spoonful of butter.
Scoop and serve.
This recipe is loaded with fiber and protein. Even if you are not a big bean person, the lentils are too small to notice. This beans are pretty neutral.
