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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Moroccan
Calories: 320
Ingredients Method Video Notes

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

Method
 

  1. 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.
  2. Add the Moroccan seasoning, salt to taste, squash, sweet potato, and stock. Bring to a boil.
  3. Add the lentils, cover, and reduce heat to a simmer for about 15 minutes or until the lentils are cooked through.
  4. Using an immersion blender, blend the soup until smooth. Stir in the coconut milk and enjoy!

Video

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.