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Curried Red Lentil and Kabucha Squash Soup

Recipe Ingredients:

Kabucha Squash Bowl:

  • 2 each Small Kabucha Squash (about 2 ½ inch diameter)
  • 1 tsp. Blended Oil

Beluga & Red Lentil Relish:

  • ½ cup Red Lentils
  • ½ cup Beluga Lentils (Black Lentils)
  • 1 Tbsp. Chopped Parsley
  • 5 cups Vegetable Stock
  • 1 Tbsp. Blended Oil
  • 1 ½ Tbsp. Rice Wine Vinegar
  • 2 tsp. Curry Powder
  • 1 tsp. Kosher Salt
  • Pinch Freshly Ground Black Pepper

Curried Red Lentil and Kabucha Squash Bisque:

  • ½ each White Onion, rough cut
  • ½ cup Red Lentils
  • 6 cups Vegetable Stock
  • 2 cups Kabucha Squash, rough cut
  • 1 cup Half & Half
  • 2 Tbsp Curry Powder
  • 2 tsp. Kosher Salt
  • ½ tsp. Freshly Ground Black Pepper

Method:

Kabucha Squash Bowl:

  1. Cut the top off of Kabucha Squash. 
  2. Remove seeds from inside of squash and rub inside with blended oil.
  3. Set on a sheet pan and bake in 350 degrees in a conventional oven for 40 minutes (convection oven 25 minutes).
  4. Take out of oven and set aside.

Beluga & Red Lentil Relish:

  1. In two medium saucepots, over medium high heat, cook Beluga lentils in one pot with 3 cups of stock for 35 minutes or until beluga lentils become tender.
  2. In the other pot, cook red lentils with 2 cups of stock for 25 minutes or until lentils become tender.
  3. Strain liquid off of lentils and set in a mixing bowl in the refrigerator to cool.
  4. Once cool, add remaining ingredients into bowl and set aside to garnish top of soup with.

Curried Red Lentil and Kabucha Squash Bisque:

  1. In a medium saucepot, over medium heat, sauté onions with curry powder until the curry becomes aromatic (1-2 minutes).
  2. Add stock, lentils, and squash, bring to a boil.  Reduce heat and cook until squash becomes soft.
  3. Once squash is soft, incorporate half & half into soup base.
  4. Place mixture into a blender and blend on high until soup becomes smooth.
  5. Pour into Kabucha Squash Bowl.


CHEF BIO: HANS ROUILLARD
EXECUTIVE CHEF, LANSDOWNE RESORT

Chef Rouillard is an accomplished food and beverage industry veteran with experiences spanning the resort and corporate level. He joined Lansdowne Resort in August 2012 after nearly 30 years in the hospitality industry including extensive stints with Disney and Hyatt hotel brands.

Specifically, Rouillard spent several years serving as an executive chef at Walt Disney World in Orlando, Fla. He later moved to Los Angeles, Calif., where he led and supported corporate initiatives as a director of culinary operations for Disney Regional Entertainment. Rouillard also spent nearly a decade with Hyatt hotel properties located in Scottsdale, Ariz., Knoxville, Tenn., and Los Angeles.

Rouillard’s Culinary Philosophy: The Virginia countryside has given us a bounty of local and regional foods, which we are obligated to treat with respect. The preparation of these foods should always enhance their natural flavors and texture. Food compositions create interesting and fresh opportunities for us to enhance flavors and textures. We owe it to our guests to provide the freshest and most innovative approaches to the culinary experience.

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