Squashing the mid-Fall Blues

by Alifair Skebe

Fall is squash season. Butternut, pie pumpkin, cheese pumpkin, acorn, delicata.

What better way to warm the heart and pique the senses than a warm bowl of squash soup? To roast the squash, add lentils, and sprinkle with a nicely aged Sheep’s Milk Cheese!

Hearty Butternut Squash and Lentil Soup

One cooked and pureed small Butternut squash

1 1/2 cup Green French lentils

2-3 cups Vegetable stock (potato stock makes a thicker broth)

1/2 Medium Onion

Leek

3 cloves Garlic

1/2 cup Fresh parsley

Salt to taste

1 1/2 tsp Paprika

Dash of Chili Powder

1 tbsp rendered pork fat (or butter or olive oil)

1 cup Hard Italian or Spanish sheep’s milk cheese, grated

Mix all ingredients (except the cheese) and simmer on low, covered for 45 minutes to an hour. Sprinkle grated cheese in last and cook until melted. Add freshly grated cheese on top to taste.

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