Moroccan Spiced Kabocha Squash Soup

if you need an affordable fall meal, try this: MOROCCAN SPICED SQUASH SOUP

Kabocha squash is my favorite squash hands down. She’s kooky looking (like me), she’s got a rich sweet interior and a hard shell (that can can still be devoured), also like me!

It’s similar to butternut squash but with a sweet potato like interior once roasted. All she needs is some olive oil, salt and pepper for her flavor and flair to shine. 

Moroccan Spiced Kabocha Squash Soup

Yield: 8 cups

Time: 1 hour

INGREDIENTS

• 2 lb kabocha squash (Sub w/ butternut)

• 6 tbsp olive oil

• 2 inch ginger, minced

• 1 shallot, minced

• 3 garlic cloves, minced

• 1 cup red lentils, rinsed

• 1/2 tsp turmeric

• 1/4 tsp cinnamon

• 1/4 tsp clove

• 1/4 tsp cayenne

• 2 tbsp tomato paste

• 2 tbsp red miso paste

• 4 tbsp maple syrup

• 2 tbsp apple cider vinegar, substitute with lemon juice

• 1 cup coconut milk, substitute with heavy cream or full-fat non-dairy milk

• full fat yogurt, for garnish

• cayenne pepper, for garnish

DIRECTIONS

1. Preheat oven to 425F. Deseed squash and slice into chunks. Toss w/ 3 tbsp olive oil, salt, pepper. Roast for 40 to 45 minutes until fork tender.

2. While squash roasts, heat 3 tbsp olive oil in a pot under medium heat. Saute ginger and shallots until fragrant, about 4 minutes. Add garlic and saute for 1 min (do not burn it). Add spices and bloom the spices for 30 seconds or until fragrant.

3. Add the lentils and 4 cups water. Bring to a boil, reduce to a simmer, and cook for 30 minutes until softened. Once cooked, add maple syrup, apple cider vinegar, miso paste, and tomato paste- stir to combine.

4. Remove squash from oven and carefully remove skin (you can eat the flesh). Puree the squash flesh and lentils with coconut milk. Taste and adjust seasoning (salt levels and spices, adding more if needed).

5. Serve w/ yogurt, cayenne pepper, and fresh sage.

6. Dive in!

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