BUTTERNUT SQUASH VELOUTÉ WITH FRAGRANT LENTILS

Serves: 4to6

The touch of ginger in this smooth soup awakens the flavour of the butternut, Josée di Stasio writes in À la soupe (Flammarion Québec), which includes divine photos by Dominique T Skoltz.

Lentils:

2 cups (500 mL) chicken bouillon or salted water

½ cup (125 mL) green Puy lentils

2 tablespoons (30 mL) olive oil 2 tablespoons (30 mL) chopped Italian parsley

1 tablespoon (15 mL) minced dry shallots

1 teaspoon (5 mL) grated zest from a well washed lemon 1 teaspoon (5 mL) grated zest from a well washed orange Salt and freshly ground pepper

Soup:

2 tablespoons (30 mL) olive oil 1 cup (250 mL) diced onion 1 cup (250 mL) diced carrot 4 cups (1 L) diced butternut squash

1 clove garlic, chopped 2 tablespoons (30 mL) fresh ginger, grated

1 teaspoon (5 mL) salt

2½ cups (625 mL) chicken or vegetable bouillon

Salt and freshly ground pepper

Yogurt with citrus:

¾ cup (180 mL) two per cent Greek yogurt

1 teaspoon (5 mL) grated zest from washed lemon or lime 2 teaspoons (10 mL) freshly squeezed lemon or lime juice ¼ teaspoon (dash) salt Freshly ground pepper

Garnish of choice:

Chiffonade of baby kale or young spinach; Italian parsley; lemon zest; toasted seeds, such as pumpkin; organic coconut milk or unsweetened coconut chips; croutons

Lentils: In a small pot, bring the bouillon or salted water to a boil. Add the lentils and return to a boil. Lower heat and leave to simmer for about 30 minutes; the lentils should still have a bit of bite. Drain, incorporate the remaining ingredients and set aside.

Soup: In a large pot over medium-high, heat the oil and sauté the onion, carrot and squash for about five minutes, stirring often. Add the garlic, ginger and salt and continue to cook, covered, for 10 minutes, stirring occasionally, until vegetables are tender. Add the bouillon and bring to a boil. Using a hand-held mixer or a blender, blend until a smooth consistency is reached. Taste and adjust seasonings.

Yogurt: Mix all ingredients together in a bowl.

To serve: Over low heat, reheat the lentils. Reheat the soup, if necessary, and divide the hot soup among the bowls. At the centre of each bowl, place a couple of spoonfuls of the lentils. Don’t try to make it look perfect; rather, aim for a relaxed effect. Top with a spoonful of the yogurt, garnish and serve.