Ingredients
Equipment
Method
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrot, and celery and cook for 5-6 minutes, stirring occasionally, until softened.
- Add the garlic, Moroccan seasoning, and salt. Cook for 30-60 seconds, stirring constantly, until fragrant.
- Add the butternut squash, sweet potato, red lentils, and vegetable broth. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the butternut squash and sweet potato are fork-tender and the lentils are completely soft.
- Remove from the heat and use an immersion blender to blend the soup until completely smooth and creamy.
- Stir in the coconut milk until fully combined. Return to low heat for 2-3 minutes if needed to warm through. If the soup is too thick, stir in additional vegetable broth until it reaches your desired consistency. Taste and add additional salt as needed.
- Serve warm with a drizzle of coconut milk, fresh herbs, cracked pepper, pepitas, or red pepper flakes, if desired.
Video
Notes
- Storage: Allow the soup to cool completely, then store in an airtight container in the refrigerator for up to 4 days. The lentils will continue to thicken the soup as it sits, so add a splash of vegetable broth or water when reheating if needed.
- Freezing: Store cooled soup in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make Ahead: Prepare the soup completely and refrigerate until ready to serve. Gently reheat on the stovetop, adding a splash of broth if the soup has thickened.
- Substitutions: Frozen or pre-cut butternut squash can be used in place of fresh. If you don't have The Spice Girl Kitchen Moroccan Seasoning, substitute a combination of cumin, paprika, coriander, cinnamon, ginger, and turmeric. Heavy cream can replace the coconut milk if you don't need the recipe to be dairy-free or vegan.
- Blender Option: If you don't have an immersion blender, carefully blend the soup in batches in a countertop blender. Allow steam to escape when blending hot liquids.
- Nutrition (per serving, 6 servings): 339 calories, 13g fat, 48g carbs, 12g protein, 8g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.