Squash Soup with Lentils and Herbs - Alison Roman

Name: Squash Soup with Lentils and Herbs - Alison Roman
Ingredients: 2 tablespoons unsalted butter (or olive oil); 2 tablespoons olive oil , plus more for drizzling; 1 large y ellow, white or red onion , chopped; 4 garlic cloves , thinly sliced or chopped; Kosher salt , freshly ground black pepper; 1 teaspoon cumin seed or ½ teaspoon ground cumin (optional); 1 teaspoon crushed red pepper flakes , plus more (optional); 1 small acorn, kabocha or butternut squash (1 ¾-2 lbs.), peeled, seeds removed, cut into ½”–1” pieces; 1 ½ cups yellow or red lentils; 8 cups water or broth (or water mixed with Better Than Boullion of your choosing); 2-3 teaspoons sherry vinegar or white wine vinegar; 2 cups coarsely chopped mixed herbs , such cilantro, dill, chives and/or scallion

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More squash than lentil, this soup has a lovely little sweetness and just enough cumin to remind me of eating soup from a co-op– a very specific, niche yet evocative reference.

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Ingredients

2 tablespoons unsalted butter (or olive oil)
2 tablespoons olive oil , plus more for drizzling
1 large y ellow, white or red onion , chopped
4 garlic cloves , thinly sliced or chopped
Kosher salt , freshly ground black pepper
1 teaspoon cumin seed or ½ teaspoon ground cumin (optional)
1 teaspoon crushed red pepper flakes , plus more (optional)
1 small acorn, kabocha or butternut squash (1 ¾-2 lbs.), peeled, seeds removed, cut into ½”–1” pieces
1 ½ cups yellow or red lentils
8 cups water or broth (or water mixed with Better Than Boullion of your choosing)
2-3 teaspoons sherry vinegar or white wine vinegar
2 cups coarsely chopped mixed herbs , such cilantro, dill, chives and/or scallion