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As fall settles into my kitchen, I dive into making my favorite coral lentil and hokkaido squash soup. It's the ultimate comfort food for me. The smooth texture of hokkaido paired with crunchy roasted hazelnuts makes every spoonful so satisfying. I love whipping this up on Sunday afternoons when my home fills with the warm scent of roasted squash.
Comforting bowl of warmth and vitality
This soup is my go-to trick for loading up on vitamins when the weather turns cold. I adore it not just for its comforting vibe but also for all its health perks. The coral lentils give me the protein I need while the vitamin-rich hokkaido squash does wonders for my wellbeing. It's truly a little treasure of flavor and nutrition in my bowl.
Shopping list
- Hokkaido squash: A nice organic one from my local market
- Coral lentils: 100g that I always wash carefully
- Yellow onion: Half of a big fresh one
- Homemade broth: Half a cube to boost the flavors
- Fresh cream: 60ml of full-fat cream for creaminess
- Hazelnuts: A handful that I toast myself
- Water: 25cl per person, adjustable based on desired thickness
My step-by-step approach
- The squash
- I cut my hokkaido in half, scoop out the seeds, then chop it into smallish chunks.
- The aromatic base
- I start by softening my finely chopped onion in a drizzle of olive oil.
- The simmering
- I toss in my squash cubes, lentils, broth and water. I let everything simmer gently for 20 minutes.
- The crunchy hazelnuts
- Meanwhile, I chop my hazelnuts and toast them in a pan.
- The finishing touch
- Once all vegetables are tender, I blend everything with my immersion blender, add my cream and check the seasoning.
- The serving
- I pour my soup into bowls, add a swirl of cream on top and sprinkle with toasted hazelnuts.
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My tasting moment
I enjoy this soup piping hot with homemade garlic croutons. It's my ultimate comfort meal, perfect as a starter or main dish when I'm craving something light. Sunday evenings with a good movie and this soup make my favorite fall treat.
Frequently Asked Questions
- → What's the easiest way to cut squash?
Rinse it, then halve it firmly on a steady board. No need to peel the skin since it's edible.
- → Can I swap red lentils for another type?
Red lentils are best because they soften when cooked. Yellow lentils work too, but avoid green ones as they hold their shape too much.
- → How can I make the soup extra smooth?
Blend it well using a strong immersion blender. For an ultra-smooth texture, strain it through a fine mesh sieve (chinois).
- → Is this soup freezer-friendly?
Absolutely! Freeze for up to 3 months. Add cream and hazelnuts only after reheating before serving.
- → How do I store roasted hazelnuts?
Keep them in a tightly sealed jar at room temperature. They'll stay crunchy for several weeks.