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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.