Curried potato-squash-leek soup

I made a clean-out-the-pantry-and-fridge soup last night. I had some potatoes and a delicata squash left over from dinner the night before, plus a leek in the fridge and some leftover cooked lentils that were threatening to go bad. So, I took Mark Bittman’s potato-leek soup recipe and adjusted to include some extra ingredients. No photos, sorry. šŸ˜¦

P.S. I have about three 30 before 30 posts in the vault, just need to actually sit down and crank ’em out!

Curried potato-squash-leek soup

3 tablespoons butter
4 medium red potatoes, peeled and chopped
1 delicata squash, peeled and chopped
3 leeks (white and light green parts only), chopped
4-6 cups broth (veggie or chicken)
1 cup cooked lentils (mine were cooked with broth and some cumin)
1/2 tablespoon garam masala
1 tablespoon curry powder
Salt and freshly ground pepper

Melt the butter in a soup pot over medium heat. Add the leeks, potatoes, and squash and gently stir until softened, about 3-5 minutes. Add enough broth to just cover the vegetables, bring to a boil, then adjust the heat so that the soup bubbles gently. Add a few shakes of salt and pepper and cook for about 20-30 minutes, until the potatoes and squash are tender. Stir in lentils.

Turn off the heat, and puree the soup until smooth – either with an immersion blender, or regular blender or food processor. Stir in the garam masala and curry powder, plus additional salt and pepper to taste, and re-heat over the stove if necessary.

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