GINGERY SQUASH and RED LENTIL SOUP
a weeknight soup that USES the dukkah (so I feel less guilty about recommending a tree)
ITS SOUP season; that’s what I call winter. Relabeling is my coping mechanism. And to be fair, I eat soup probably twice to three times a week for a five month stretch. Soup to me is the GREAT NOURISHER. I’ve had a soup club. I dream about opening a wonton shop…And I’m constantly talking about what makes an ideal broth. It soothes and warms during the cold season. And I am pretty sure it has healing powers… I could go on.
And to highlight January’s delightful dukkah after suggesting a new household plant is in order: I am providing a more tangible recipe, this soup. This gingery squash soup, while delicious on its own, is really great topped with the makrut lime leaf dukkah especially when mixed with olive oil and preserved lemon.
This soup has more heft than a puréed squash soup and feels sorta like a chunky dal: tender spiced red lentils, lots of ginger and a richness from the coconut milk. I think it would be nice with a favorite flatbread. (Nik Sharma’s Naan is in weekly rotation at my house - the egg makes it tender yet structured.) Once I’ve chopped everything, cooking time is quick and a bowl of comforting soup awaits. And if you didn’t want to make the dukkah, roasted almonds would be a perfectly acceptable/understandable replacement.
(and oh by the way, this soup is vegan without the yogurt garnish.)
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