Go Back
Honey Nut Squash and Lentil Soup

Vegan Honey Nut Squash and Lentil Soup

Get ready to meet your new favorite fall soup: Vegan Honey Nut Squash and Lentil Soup. This soup is creamy and soul-warming all while packing a TON of fiber, plant-based protein, and micronutrients. This is the perfect soup to serve as part of a larger meal or all on its own.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course, Soup
Cuisine Moroccan
Servings 6
Calories 320 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 large carrot, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 tsp The Spice Girl Kitchen Moroccan Seasoning
  • The Spice Girl Kitchen Tri-Salt, to taste
  • 1 1/2 lbs honey nut squash, peeled and roughly chopped *see note
  • 1 medium sweet potato, peeled and roughly chopped
  • 4 cups low-sodium vegetable broth or stock
  • 1 cup red lentils
  • 1 13.5-oz can full-fat coconut milk

Instructions
 

  • Heat the oil over medium-high heat in a large saucepan. Saute celery, onion, and carrots for 3-4 minutes until soft. Add garlic and cook for 1 additional minute.
  • Add the Moroccan seasoning, salt to taste, squash, sweet potato, and stock. Bring to a boil.
  • Add the lentils, cover, and reduce heat to a simmer for about 15 minutes or until the lentils are cooked through.
  • Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and enjoy!

Notes

*Can I use regular butternut squash instead of honey nut squash?
Absolutely! Regular butternut squash is probably more easily found at your local grocery. Plus, you can usually find them pre-diced (saving you on prep time)! Using butternut squash will yield a very similar flavor!

*How To Chop Squash

Let's break down the best way to prep your raw honey nut squash:
  1. Use a sharp knife to slice off both ends of the squash. Peel the squash using a vegetable peeler.
  2. Carefully cut the squash in half lengthwise using a firm grip on the squash and a stable cutting surface.
  3. Scoop out the seeds and stringy pulp from the center using a spoon.
  4. Place the squash cut side down and slice lengthwise into 1-inch sections.
  5. Lay those sections flat and slice again to create a matchstick shape.
  6. Place each matchstick side by side and chop 1-inch crosswise to create 1-inch cubes.

Store & Reheat

As a general rule of thumb, soup stores and reheats well. That’s another reason I love this recipe!

Store

Fridge: Transfer the dish to a large glass storage container with an airtight lid. Allow it to cool to room temperature before securing the lid (about 30-45 minutes; the exact time depends on the amount of soup). Store in the fridge for up to 4 days.
Freezer: You can also freeze the soup for up to 3 months. Place the soup in the fridge to thaw overnight for best results.

Reheat

Microwave: Place soup in a microwave-safe dish, cover, and microwave on high for 1-3 minutes or until heated through. If reheating larger amounts, stir halfway through to warm it evenly.*
Stovetop: Place soup in a pot over medium-high heat. Once the soup is simmering, reduce to medium-low and cover for 3-5 minutes or until heated through. Stir occasionally.*
Oven: Not recommended.
* Total time depends on the amount you are reheating.
Keyword Honey Nut Squash Recipe, Vegan Honey Nut Squash Soup, vegan recipes