Honeynut Squash Lentil Soup (Printable Recipe)

Hearty soup with squash, lentils, lemony slaw and crispy pita. Easy and satisfying plant-based meal.

# Ingredients You'll Need:

→ Soup Base

01 - 1 honeynut squash, halved and deseeded
02 - 3 tablespoons olive oil, divided
03 - 1 yellow onion, diced
04 - 1 shallot, diced
05 - 5 garlic cloves, minced
06 - 3 plum tomatoes, diced
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 cup red lentils, rinsed
10 - 4 cups vegetable broth
11 - 6 sprigs fresh thyme, divided
12 - Salt, to taste

→ Brussels Slaw Topping

13 - 1 cup brussels sprouts, thinly sliced
14 - 2 tablespoons fresh cilantro, chopped
15 - 1 scallion, thinly sliced
16 - 1 tablespoon lemon juice
17 - 1 tablespoon olive oil
18 - Salt and black pepper, to taste

→ Additional Toppings

19 - 1 cup pita chips
20 - Za’atar, to taste

# Steps to Follow:

01 - Preheat oven to 425°F. Place honeynut squash cut side up on a parchment-lined baking tray. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Turn cut side down on top of 3 thyme sprigs and roast on bottom rack for 25 minutes or until soft.
02 - Heat remaining 2 tablespoons olive oil in a large pot over medium-low heat. Add onion and shallot with a pinch of salt. Sauté for 3–4 minutes until translucent.
03 - Add minced garlic and cook for 1 minute until fragrant. Stir in diced tomatoes, cumin, coriander, and a pinch of salt. Cook for 4–5 minutes until tomatoes break down.
04 - Scoop roasted squash flesh into the pot. Add rinsed lentils, vegetable broth, and leaves from remaining thyme sprigs. Bring to a boil, cover, and simmer on low for 20 minutes, stirring occasionally.
05 - In a bowl, combine brussels sprouts, cilantro, scallion, lemon juice, olive oil, salt, and pepper. Massage with hands until softened.
06 - Ladle soup into bowls. Top with a scoop of brussels slaw, crushed pita chips, and a sprinkle of za’atar. Serve warm.

# Extra Tips:

01 - Stir the soup occasionally while simmering to prevent lentils from sticking.
02 - You can substitute honeynut squash with 1 cup cooked butternut squash.
03 - Massage brussels sprouts thoroughly to enhance texture and flavor.
04 - Toppings are optional but add contrasting textures and flavors.
05 - Adjust consistency with water or broth if soup thickens after cooling.

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