This soup, Mulligatawny, is warm, comforting --- fragrant and richly flavored. It marries Indian and British ingredients, creating a perfect one-pot creamy and mildly spicy meal

This meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying. Skip the naan flatbreads to make this recipe gluten free.

WINTER VEGETABLE MULLIGATAWNY SOUP

MAKES: 4 servings
ACTIVE TIME: 25 minutes
TOTAL TIME: 50 minutes

• 3 tablespoons extra-virgin olive oil, divided

• 1 medium onion, finely chopped

• 2 medium carrots, finely chopped

• 1 medium parsnip, peeled and finely chopped

• 4 cups peeled diced acorn squash or butternut squash

• 1 medium green apple, peeled and finely chopped

• 1 tablespoon curry powder

• 3 cloves garlic, minced, divided

• 1 teaspoon grated fresh ginger

• 4 cups low-sodium vegetable broth

• 1 (14-ounce) can no-salt-added diced tomatoes

• 1/2 cup red lentils, picked over and rinsed

• 2 whole-wheat naan flatbreads, halved

• 1/4 cup chopped fresh cilantro, plus more for garnish

1. Preheat oven to 375 F. Line a baking sheet with foil.

2. Heat 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add onion, carrots and parsnip, and cook until the onions are translucent, about 6 minutes. Add squash, apple, curry powder, two cloves garlic and the ginger; cook, stirring, until fragrant, 1 to 2 minutes. Add broth, tomatoes and lentils; stir to combine. Bring to a boil. Reduce heat to maintain a low simmer, cover and cook until the squash and lentils are tender, about 20 minutes.

3. Meanwhile, brush one side of each naan with the remaining 1 tablespoon oil. Sprinkle with the remaining minced garlic and place on the prepared baking sheet. Bake until warmed, 5 to 6 minutes. Remove from oven and sprinkle with cilantro.

4. Gently mash some of the soup with a potato masher to achieve desired consistency. (Alternatively, transfer half the soup to a blender and puree. Use caution when blending hot liquids.) Garnish the soup with cilantro and serve with the naan.

To make ahead: Store, covered, in the refrigerator for up to four days.

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