Squash, Carrot and Lentil Soup

From the Expatriate's Kitchen

1 small Hubbard squash, about 5 lbs. (or other winter squash), halved and seeded

1 tsp. olive oil

12 oz. grated carrots, divided

8 cups vegetable stock

1 cup green lentils, sorted and rinsed

1 large onion, diced

2 cloves of garlic, minced

1 tbs. butter

1/2 tbs. fresh thyme leaves

1/2 tbs. fresh sage, chopped

1/2 cup half and half

2 tsp. sugar

salt and pepper to taste

Preheat the oven to 400 degrees.

Rub the olive oil on the squash halves. Place them cut side down on a cookie sheet sprayed with non-stick spray. Roast in the oven for about 40 minutes, or until the flesh is cooked and fork tender. Remove from oven and allow to cool. Scoop out the flesh.

Heat the butter in a dutch oven. Sweat the onions and garlic until translucent. Add the herbs and four cups of the broth, half of the grated carrots and the squash. Bring to a boil and reduce heat to simmer for about 30 minutes. In a smaller saucepan, add the lentils and two cups of the broth. Bring to a boil and reduce to a simmer for about 30 minutes, or until the lentils are al dente.

Using a stick blender (or slowly, in batches in a food processor) blend the soup until it is smooth. Add remaining two cups of broth and the rest of the carrots. Simmer for about 20 minutes until the carrots are tender. Add the lentils and heat to a simmer again. Finish the soup with the half and half and sugar. Salt and pepper to taste.

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