Curried (pretend it's not) squash, lentil and coconut soup

I don't like squash. I have no idea why people eat it. But after a friend of ours graciously bought us some groceries after we returned from Victoria, there it was: an acorn squash. I looked at it. I put it in the fridge. The next day I looked in the fridge again. It was still there. I closed the fridge door. What to do with said squash?

Then I remembered my kids make squash soup. My kids like squash. They get those genes from Fred's family. Luckily my mother shielded me from squash growing up. Fred wasn't so lucky.

So I asked my girls for a recipe. Johanna sent me hers. She said it was great. I believed her. Except there was nothing in it to hide the squash taste. Except garlic. We don't eat garlic.

Then I thought. Curry. Coconut milk. Lentils. Okay maybe I can save this squash from an early death. I googled some recipes. Found a couple. Combined and modified the recipes. And voila. Curried lentil squash soup. The best part is. It's good. I am. Not. Kidding. I know you won't believe me. After all, it's still squash.

PS. I forgot to take a picture. Who posts a recipe on the Internet without a picture? Me apparently.

Curried squash, lentil and coconut soup

Olive oil
2 diced onions
1/2 tsp dried ginger

1/2 tsp garlic powder
1 1/2 teaspoons curry powder

1 1/2 teaspoons garam masala
1 acorn squash (halved and with seeds removed) roasted in oven with salt and pepper and olive oil, covered with aluminum foil for about 1 hour in 400 degree oven until soft. 

1 cup red lentils
2 cups can diced tomatoes with liquid
3 cups water
1 14-ounce can lite coconut milk
3/4 veggie large broth cube

Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder, and garam masala; cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Let squash cool, then scoop out flesh and add to pot.

Add lentils, tomatoes, water. Bring to a boil. Reduce heat to maintain a simmer; cook, stirring occasionally, until the lentils are mostly broken down, about 20 minutes.

Add coconut milk and simmer until heated through, about 1 minute. Blend with hand blender.

Eat.