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Preparation Time: 30 minutes
Servings: 4
1 pound Kabocha or Kuri Squash, peeled and grated
1/2 large yellow onion, diced
1 1/2 tablespoons ginger, chopped fine
3 cloves garlic, chopped
1 cup Chana dal or yellow split pea
2 tablespoons canola oil
1/2 tablespoon Garam masala
salt to taste
1 1/2 quarts vegetable stock or chicken stock
1/2 cup coconut cream, if desired
In large soup pot, sauté onion till translucent, then add split pea, ginger and garlic to sauté for about 2 minute or until aroma is released.
Add shredded squash and stock, stew for about 30 minutes or until lentil breaks down.
Puree mixture with hand blender or processor, and thenreturn to stove.
Add Garam masala, salt and finish cooking for another 5 minutes.
Add coconut cream for a richer texture. Garnish with cilantro leaf.
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