food processor and whirl until practically pureed. Pour minimum of olive oil into large soup pot and add onion and garlic with a little salt and pepper. Cook until onion mix is translucent. Add butternut squash and simmer for 10 minutes. Add chicken stock or veggie stock and simmer for five more minutes. Add cream and simmer - do not boil! Return to food processor and puree until velvety. Serve topped with seeds.
You can easily change the type of vegetable you use for this soup, simply substitute 3 cups of either steamed asparagus, broccoli or cauliflower, and follow the remaining steps in the recipe. You may also wish to add 1 cup of cheddar cheese at the very end, if you substitute any of these veggies.
Spicy Lentil Soup
2 medium onion, minced/pureed
3 large cloves garlic, minced/pureed
1 large carrot
7 hot pepper rings
olive oil
1 can lentils
3 cups chicken stock or veggie stock
salt/pepper
black sesame seeds
Mince onion, garlic, hot pepper rings and carrot in food processor and whirl until practically pureed. Pour minimum of olive oil into large soup pot and add onion/garlic/carrot/hot peppers with a little salt and pepper. Cook until carrots are soft and you can see that the onions are translucent! Add lentils and simmer for 10 minutes. Add chicken stock or veggie stock and simmer for five more minutes. Top with black sesame seeds to serve.
14
Inns E-Magazine / Winter 2013
Inns Eats Treats
&