Roasted Squash and Carrot Soup with Red Lentils

This is a power-packed soup made with antioxidant-rich winter squash, carrots, red lentils, ginger, garlic, and immunity-boosting spices. It’s a rich, flavorful soup and the spices can be adjusted to suit your personal taste. I roast the vegetables for a deep, caramelized flavor that pairs well with the spices.

Don’t get too hung up on the size of your squash, carrots, and onions here; the idea is to have a balanced mix but if your squash is a little on the large size, that’s fine and if your carrots are small, just add an extra one or two.

Also, make note of the fact the veggies may not be completely softened when they come out of the oven but they’ll finish cooking in the soup. They’ll also be charred a bit on some sides and edges and that’s what you want; that’s what adds the deep, rich flavor to this soup.

Spicy Roasted Squash and Carrot Soup with Red Lentils Recipe

Ingredients

• 1 Small to medium winter squash such as butterkin, kabocha, carnival, acorn, etc.
• 4 Medium carrots, scrubbed or peeled and tops removed
• 1 medium white or yellow onion, peeled
• 4 large cloves garlic, unpeeled but root tips removed (this will make squeezing it out easier once it’s roasted)
• 3 Tablespoons olive oil, divided (you’ll use 2 Tablespoons for roasting the veggies and 1 for making the soup itself)
• 1 teaspoon chooped ginger
• 4 Cups vegetable broth
• 1 can (13.5 – 14 oz.) Unsweetened coconut milk (make sure to shake the can vigorously before opening)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 Cup red lentils
• Fresh Cilantro, for serving

Directions

• Preheat oven to 400°
• Cut squash in half, scoop out seeds and discard
• Cut each carrot into 2-3 big pieces
• Cut onion in half
• Place squash, carrots, onion, and garlic on a baking sheet or roasting pan
• Brush inside of squash with 1 Tablespoon olive oil and flip over so the halves are skin-side down
• Toss carrots and onions with 1 Tablespoon olive oil
• Add garlic to pan and ensure that everything is in a single layer
• Roast veggies for 30 minutes
• Turn squash over and toss the veggies
• Return to oven and cook 15 minutes more
• Remove from oven and let cool about 15 minutes
• While the veggies are cooling, heat the final Tablespoon of olive oil in a stockpot over medium heat
• Add ginger, stir, and cook about 1-2 minutes, stirring occasionally
• Add broth, coconut milk, spices, salt, and pepper
• Scoop out the flesh of the squash and add it to the stockpot
• Squeeze the roasted garlic from its skins and add it
• Add carrots and onions
• Stir everything together, bring to a steady simmer and cook for 30 minutes, stirring occasionally
• Add red lentils and simmer about 20 minutes more.
• Remove from heat and let cool about 15 minutes before immersion blending until smooth and creamy
• Serve with chopped fresh cilantro on top (some crusty bread on the side never hurts, either)

This soup is amazing and takes advantage of winter squash in a big way. The lentils add a boost of protein, fiber, potassium, and iron. The spices add an extra immunity boost and the coconut milk keeps this dairy-free. Not a bad combo, eh?

Adjust the spices as you wish – I honestly make mine a little spicier than this recipe calls for but I feel it’s a safe starting point for anyone not accustomed to spicier dishes. Turmeric and cayenne are anti-inflammatory spices so the more of them you can handle, the better. If you despise ginger, you can omit it but again, it’s a good immunity boost; in the big scheme of this soup, you don’t taste the bit that’s added at all.

Eat well and don’t be afraid to play with your food!