creamy lentil soup with garlic bread

a creamy, sweet & spicy soup, perfect for wintertime. (or…any time.)

in your food processor, process (separately, if your processor won’t fit it all):

• the insides of two delicata squash, or one butternut squash. leave the skins for stuffing for another meal!
• 1 cup onion
• 7-8 baby portobello mushrooms
• 3 cups escarole or any other neutral-tasting green

then put in a big pot with 2 cups vegetable broth and 1 cup soy milk. when it starts boiling, start reprocessing it. add to the food processor, blend, and put back in the pot until all of it is creamy. this soup made me realize we need an immersion blender :p

next, add in spices: 1-2 tsp cinnamon, 3 tsp red pepper flakes, 2 tsp curry powder, pepper, salt to taste.

then add in 2-3 cups plain lentils. simmer until the lentils are cooked through, about 15 minutes.