Snow Day Soup

After a glimpse of spring last week, we were plunged back into the depths of winter with over a foot of snow. sigh. Food and drink and pulling the shades seemed like the perfect antidote.  I apologize for not having any process pictures. I lose myself in the cooking, and forget that I might want to be blogging about all of this the next day. You'll just have to imagine how gorgeous that roasted cauliflower looked when I pulled it out of the oven.

Roasted Cauliflower and Lentil Soup
(aka Snow Day Soup)

1 medium head cauliflower
1 large onion
1 spaghetti squash (or any other variety, really)
1 cup yellow lentils
2 cups water
1/2 t salt
16 oz. vegetable (or chicken) broth
2 bay leaves
salt and pepper to taste

-cut cauliflower into medium florets
-cut onion into wedges
-quarter and seed squash
-spread all vegetables on a baking sheet
-drizzle with olive oil, and sprinkle with salt and pepper
-bake at 350 degrees for 40-50 minutes, until tender and slightly browned

-in the meantime, cook the lentils
-combine lentils and water in medium saucepan
-bring to boil
-reduce heat to simmer, cooking until tender
(add more liquid as needed)
-transfer to stockpot

-scoop roasted squash from skin and into a food processor
-add roasted cauliflower and onion pieces
-pour in 1/2 of broth
-process until smooth
-add to lentils in stockpot
-pour in remaining broth
-add bay leaves, salt and pepper
-heat to low boil, then reduce heat to simmer
-simmer for 20 minutes
-serve with toasted pumpkin seeds