Kabocha Squash French Lentil Soup

Kabocha Squash French Lentil Soup
*Photo from 101 Cookbooks
*Recipe adapted from 101 cookbooks

1 kabocha or buttercup squash 1 1/2 lb

1/2 cup water


1 tablespoon olive oil


2 tsp sea salt
(divided)

1 cup green lentils, rinsed


5 coins ginger, 1/8-inch thick


1 whole star anise


8 cups water


2 teaspoon sea salt, plus more to taste


1/4 cup / 60 ml olive oil


1 yellow onion, medium dice


1 leek, sliced into

1/4 moons


1 fennel bulb, medium dice

1 tbsp cinnamon

2 tsp nutmeg

2 tbsp sugar

Sour cream (optional - topping)

Croutons *see below

Preheat oven to 425F, with the rack in the top third of the oven.

Cut the squash in half and remove the seeds. Oil and salt the squash and roast cut side down (in a rimmed baking pan) with the 1/2 cup of water poured into the pan. Roast until tender, about 35 to 45 minutes. When cool enough, scoop out cooked squash and set aside.

In the meantime, in a medium saucepan, combine the lentils, ginger, star anise and water. Simmer until tender, about 30 minutes. Add 1 teaspoon salt.

In a large stockpot combine the olive oil, onion, leeks, fennel, cinnamon, nutmeg and 1 tsp salt. Cook covered over low heat until vegetables soften, about 7 - 10 minutes.

Remove the star anise and ginger coins from the lentil sauce pan, then add the lentils, lentil broth and squash to the vegetables in the stock pot. Add 2 tbsp sugar. Stir well and cook for another 15 minutes or so, allowing the flavors to blend. Taste and adjust the seasoning here with more salt / cinnamon/ sugar if needed.

Serve as is, or topped with sour cream and lots of garlicky homemade croutons.*

*For the croutons I simply rip up the remainder of a day-old loaf of bread into tiny shreds, douse it in olive oil, garlic, and a bit of salt, and toast it in the oven until golden and crunchy - set the oven to 375.