Just in time for Halloween is this take on Anna Jones’ six-ingredient squash stew. There happen to be just a few more than six ingredients but they are all items you’re likely to have on hand.
Olive oil, for frying
1 onion, peeled and finely chopped
1 fennel bulb, finely chopped (or a small celery root, peeled and chopped)
2 carrots, finely chopped
Salt and black pepper
1.5kg (3 lbs) kabocha squash chopped into bite sized pieces keeping the peel intact (or pumpkin, delicata, or butternut will do as well)
1 small bunch of fresh thyme leaves, discarding the stems or chopped fine
1 handful split red lentils
1 vegetable bouillon cube
1 can of chickpeas, rinsed and drained
Plant-based natural yogurt for topping (I like Forager’s Cashewgurt)
- Heat olive oil in a large heavy soup pot, add each of the chopped vegetables (except the squash) one at a time, giving each a few minutes to saute and soften before adding another.
- Add the squash, thyme and the handful of lentils. Cover with water and bring to a boil.
- Turn to medium heat, cover and cook until squash is tender, 20-30 minutes.
- While soup cooks pan roast chickpeas in a small amount of oil on medium heat until outer skin is toasted
- When all vegetables are tender in the stew add the boullion cube, stirring to dissolve well.
- Serve with a dollop of yogurt and a sprinkling of roasted chickpeas