Roasted Red Kuri Squash and Lentil Soup

Roasted Red Kuri Squash and Lentil Soup // Homegrown Provisions #plantbased #soup #recipe #tahini

Just before Thanksgiving, I took a drive out to my favorite local farmstand in the heart of the Olympic Peninsula’s farm country. The first frost of the season had arrived, reflecting light all around, making the trip over particularly beautiful. The farmstand was flush with fresh produce, but amidst it all the teardrop-shaped Red Kuri squash caught my eye.

Delicious in pies and muffins, Red Kuri squash’s rich, naturally sweet flavor is exceptional when roasted and turned into a pot of warming soup. After all, few dishes offer more comfort than homemade soup. Its delicious beginning starts with roasting garlic, Red Kuri squash, celery root and carrots to coax out more of their natural sweetness. Protein-rich red lentils add plenty of plant-based fiber and creaminess to the soup, which only intensifies with the addition of tahini and almond milk.

Roasted Red Kuri Squash and Lentil Soup

Vegetables prepped for roasting! Red Kuri squash provides an excellent source of vitamins A and C. Its red-orange skin is thin, making this squash relatively easy to peel and work with; especially if you own (affiliate link) a great peeler! Celery root, also known as celeriac, is a fantastic and flavorful addition to this soup alongside roasted squash and carrots.

Roasted Red Kuri Squash and Lentil Soup // Homegrown Provisions #plantbased #soup #recipe #tahiniRoasted Red Kuri Squash and Lentil Soup // Homegrown Provisions #plantbased #soup #recipe #tahini

Dressing up this Roasted Red Kuri Squash and Lentil Soup with pomegranate arils, croutons, fresh thyme and a drizzle of tahini adds a festive touch for holiday gatherings as a side or main dish. If you have trouble finding Red Kuri squash, give this soup a try with butternut squash. If you’re interested in growing your own Red Kuri squash (also known as Uchiki Kuri or orange Hokkaido pumpkin) a Pacific Northwest grower is linked here for those who are unable to find local sources for a wide range of squash planting selections.

I hope you enjoy it!

Looking for more soup recipes? Take a peek here!

Looking for another recipe featuring squash? Give this Spaghetti Squash Pad Thai a try — a reader favorite!

Looking for kitchen-based/cooking holiday gift ideas? Check out Provisions’ Picks!

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Roasted Red Kuri Squash and Lentil Soup // Homegrown Provisions #plantbased #soup #recipe #tahini

Roasted Red Kuri Squash and Lentil Soup

  • Author: Shannon
  • Prep Time: 10
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4

Ingredients

Roasted Vegetables and Garlic

  • 1 lb Red Kuri squash, peeled, seeded and cubed
  • 1/2 cup celery root, peeled and cubed
  • 2 large carrots, peeled, trimmed and chopped
  • 3 tsp sesame oil, divided
  • sprinkle of sea salt and freshly ground black pepper
  • 1 whole head of garlic

Soup

  • 1 large yellow onion, peeled and diced
  • 2 sprigs of fresh thyme
  • 1 tbsp sesame oil
  • 1 cup red lentils
  • 4 cups low-sodium vegetable broth
  • 2 cups unsweetened almond milk
  • 2 tbsp tahini, plus more for drizzle
  • 1 tbsp freshly squeezed lemon juice
  • salt to taste

Optional Toppings

  • tahini, pomegranate arils (seed pods), fresh thyme and croutons

Instructions

  1. Pre-heat the oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
  2. Trim 1/4 inch off the top of the garlic head to expose the bulbs; remove any excess skin. (The cloves should stay connected.) Drizzle the exposed garlic with 1 tsp sesame oil, then wrap the garlic in tin foil.
  3. Toss the Red Kuri squash, carrots and celery root in the remaining 2 tsp sesame oil and turn the vegetables out as an even layer on the parchment-lined baking sheet; sprinkle with sea salt and pepper. Place the wrapped garlic on the baking sheet (alongside the vegetables) and roast the veggies/garlic in the oven for 35 minutes. Remove the baking sheet from the oven and allow the vegetables and garlic to cool. Once the garlic is cool, use a fork to remove the cloves and/or squeeze it out into a small bowl.
  4. Saute the onion in a heavy soup pot over medium heat with 1 tbsp sesame oil until soft, fragrant and slightly caramelized (about 5-7 minutes). Add in the roasted garlic and saute for a few minutes more. Then add the roasted vegetables, lentils, thyme, vegetable broth and lemon juice. Bring the soup to a gentle boil, then turn the heat down to medium-low and simmer for 20 minutes; stirring every so often to avoid the lentils from sticking.
  5. Turn off the heat, remove the thyme sprigs and stir in the almond milk and tahini.
  6. Use an immersion blender to puree the soup or gently transfer the soup in batches to a high-speed blender and puree. (Careful, the soup will be hot!)
  7. Season the soup with salt to taste.
  8. Ladle the soup into bowls, garnish with a drizzle of tahini and/or other toppings as desired. Enjoy!

Notes

  • I enjoy this soup thick and hearty, but for a thinner soup, continue to add in a bit more almond milk (about 1/4 cup at a time) and stir until the soup reaches your desired consistency. 

 

 

December 6, 2018

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2 Comments

  1. Reply

    Jen | My Healthy Homemade Life

    November 27, 2018

    This looks amazing, Shannon. Love the pop of color that the pomegranate arils add to the dish!

    • Reply

      Shannon

      November 28, 2018

      Thank you, thank you! Pomegranate arils are such bright little jewels. 🙂

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