Lentil & Chunky Squash Soup
The name of – and conceptually speaking – this soup is underwhelming to say the least. But she’s a real sleeper and truly is my favorite soup. Its starts with bacon. Then it’s removed and put aside for the ensuing gremolata topping. The bacon fat is used to cook down the leeks, fennel and garlic. Layers are built, homemade bone broth added, and finally the lentils and squash added to simmer for a short time until cooked perfectly. A modest amount of Calabrian chili is added – just enough to add a curious extension of its depth. The best part is the gremolata topping spooned on top of each bowl at serving. Bacon, Parsley, Lemon Zest. Diced pretty small, mixed well and seasoned with flaky salt and cracked black pepper. Served with a few slices of really good fresh sourdough bread.
This soup is pretty simple – but packs a ton of layering, flavor and depth. It feeds the soul as well. Nourishing, nutritious, nurturing and it just hits. I always end up eating a second bowl.
Ingredients:
1 Package of High Quality Delicious Bacon
2 Medium Leeks (Just using white-ish part, not hard dark green)
2 Medium Fennel Bulbs
8 Cloves Garlic
2 Tablespoons Tomato Paste
2 Teaspoons Calabrian chilis diced (or use a few dried and remove at end)
3 Bay Leaves
10 Cups Bone Broth
1.5 Cups French Green Lentils
1 Large Butternut Squash or the like (or about 5 cups diced into cubes)
1 Bunch Parsley
3 Lemons (For Zest)
*Better Than Bouillon (Chicken or Veg) added to bone broth- follow instructions for the amount of liquid used. If this bouillon is used don’t add additional salt to the soup pot or it will be over salted. However, if you don’t use this bouillon, then add a generous amount of salt. Salt to taste. I’d probably throw in about a Tablespoon.
Flaky Finishing Salt and Cracked Black Pepper to finish
Instructions:
On medium heat: cook down the bacon, remove and place to the side. Toss diced fennel and thinly cut leeks into bacon fat and cook until near-translucency, about 8 minutes. Add in the minced garlic and cook another 2-3 minutes. Add tomato paste, Calabrian chili, bay leaves, cook for a minute or two. Add in bone broth, bouillon(per instructions for quantity of liquid), lentils. Turn up heat and bring to boil, once it reaches boiling point, then turn to low and let simmer for 10 minutes. Add Squash and simmer for another 15 minutes. While the soup is finishing cooking: Make the gremolata topping by finely chopping a bunch of parsley, finely dicing the bacon and zesting three lemons into a bowl. Mix these three ingredients together – finish with some flaky salt and cracked black pepper and mix well.
Serve soup with a large spoonful of the gremolata topping on top, always a little more flaky salt and cracked black pepper over the top and a few slices of delicious fresh sourdough bread on the side for dipping and scooping.
You will be impressed how good a lentil and squash soup can be. It will become a favorite for you too! Enjoy!
