Ingredients
Equipment
Method
- In a large cast iron pot or stock pot, add olive oil over medium heat, add onion and sauté for about 3 minutes until onions start to soften, add celery and after 2 minutes, add garlic and sauté for another minute to release the aroma.
- Combine cumin, coriander and turmeric with the onions, celery and garlic. Then stir in squash and add vegetable broth, lentils, salt and pepper. Bring to boil, then reduce to heat and simmer for 25 minutes until squash is tender and lentils are cooked.
- Purée using an immersion blender or stand blender until the soup is smooth. If you are using a blender, wait until the soup is slightly cooled. It will take about 3-4 batches if using a blender. If too thick, add a little more vegetable broth.
- Ladle into soup bowls, add toppings with Greek yogurt, chopped parsley, thyme and roasted almonds.
Nutrition
Notes
Refrigerate leftovers in an air-tight container for up to 4 days. Freeze soup in freezer safe containers or zip lock bags for up 5 months.