With the holiday season, fast approaching and the chilly weather steadily creeping in warm soups are on heavy rotation around here! My Squash and Lentil Soup is an easy, comforting dish
packed with nutrients and flavor.
1/4 kabocha squash (peeled and cubed)
1/4 white onion
1 clove of garlic
1/2 cup red lentils (cooked)
1 tsp oil
1/2 cup vegetable broth
splash or two of plant-based milk
Preheat oven to 400 F and cut and peel the squash. Drizzle with oil and bake on a baking sheet for 30 minutes.
Halfway through flip the squash and add the onion and garlic to the baking tray.
Add all of the ingredients to a blender (with a vent) and blend until smooth.
Add more veggie broth and plant-based milk as needed to get a smooth and creamy soup!
Swap out kabocha with butternut squash, or a combination of sweet potato and carrot to change up the flavor throughout the season
Top with a drizzle of olive oil and roasted pumpkin seeds for a decadent flavor and delicious crunch