December 5, 2009

Curried Winter Squash Soup with Lentils and Clams

Well, my dears, it's been too wicked long since my last update. I've been a bit busy over the past few weeks, but here's an update now that I have a breather whilst down in the South visiting the family folks.

Winter squash, curry, lentils, and clams. Unlikely bedfellows in the soup pot, but the flavors work perfectly together. It's been eons since I made this, but I think I found the recipe via the lovely La Tartine Gourmande after picking up a pair of red kuri squash at the farmer's market and wondering what the hell to do with them. I imagine nearly any type of squash would work well with this recipe. The proportion of greatness in this soup also rises with the addition of more clams.

Curried Winter Squash Soup with Lentils and Clams
slightly adapted from La Tartine Gourmande

2 tablespoons olive oil
1/2 small onion, diced
1 leek, white part only, chopped
1 celery branch, chopped
2 teaspoons ground curry
1/2 teaspoon ground cumin
1 red kuri squash, seeded and diced
4 small carrots, diced
1 zucchini, diced
3 cups chicken or vegetable stock
1/2 cup dried red lentils
3/4 + 1/8 cups coconut milk
20 clams (or more...)

Heat the olive oil in a large pot and saute the onion, leek, and celery until soft but not browned. Add the curry and cumin and stir until fragrant, about 1 minute. Add the rest of the vegetables and cook for 5 minutes.

Pour in the stock and add salt and pepper to taste. Simmer for 20 minutes until the vegetables have softened. Add the coconut milk and lower the heat.

Meanwhile, cook the lentils until soft in another pot with 1-1/2 cups water and salt. Most of the water will be absorbed.

Cook the clams in a large covered saucepan with a bit of water until they have opened. Discard any that are still closed.

Add the lentils to the soup. Serve with clams.

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