This buttercup red lentil stew recipe is adapted from a recipe posted by the Physicians Committee for Responsible Medicine. This soup would be a wonderful addition to your Thanksgiving feast!
4 cups buttercup squash (or butternut)
1 cup red lentils
5 or 6 cups water or bean broth
1 medium onion
1 cup chopped cremini or white button mushrooms
4 oz. chopped kale
1 tablespoon curry powder
1/2 teaspoon cinnamon
1/2 cup Cashew Cream (optional)
Salt to taste
Bake whole squash ahead of time in a 350-degree oven for 1 hour or until soft. (No need to prick with a knife, cut in half or anything. Just put it in the oven whole on a cooking sheet and bake.)
Boil 2 cups of the water. Add lentils, lower heat to simmer, and cook 10 to 15 minutes until soft. When squash has cooled, scoop out seeds and discard. Scoop out flesh into a bowl. Use knife to break up if needed.
Sauté the onion and mushrooms over high heat in 1/2 cup broth or water for 5 minutes. Add chopped kale, 2 cups broth and cook until kale is tender. Add spices, squash, and cooked lentils. Cook 10 more minutes making sure kale and squash or tender. Stir in Cashew Cream and serve.
Cashew Cream
1/2 cup raw cashews
3/4 cup water
Soak cashews in water if needed to soften. Blend until smooth.
