Roasted Kabocha Squash and Red Lentil Soup

Recipes and styling by Dorit Teichman Photography by Heather WInters

Roasted Kabocha Squash and Red Lentil Soup

This hearty soup has incredible flavor thanks to kabocha squash, aka Japanese pumpkin. Similar to sweet potatoes and pumpkins in flavor and texture, it’s perfect for roasting, stuffing or pureeing, and brings a sweet taste to any dish. When choosing a ripe squash, it should feel heavy, with a deep green skin color.

Roasted Kabocha Squash
1 kabocha squash
2 tablespoons olive oil
Salt, to taste

1 cup red lentils, rinsed
2 tablespoons olive oil
1 onion, diced
6-8 cups vegetable or chicken stock
1 teaspoon kosher salt, or to taste
½ teaspoon freshly ground black
pepper, or to taste
Chopped chives, for garnish
Roasted pumpkin seeds, for garnish

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Carefully cut the squash in half. If the squash is too tough to cut, roast whole for 10 minutes, let cool, then cut in half and then continue roasting: Scoop out the seeds, then rub cut side of squash with olive oil and sprinkle with salt. Roast for 30 minutes, flesh side down, until soft. Let cool. Remove the flesh from the skin and set aside.
3. In a small pot combine lentils with 3 cups water. Bring to a boil, then simmer for 20 minutes or until soft. Drain and set aside.
4. Meanwhile, in a large soup pot, heat olive oil over medium heat. Add onions and saute until golden, 5-7 minutes, stirring frequently.
5. Add squash, lentils and 6 cups of stock. Simmer for 5 minutes to allow flavors to combine, then blend carefully with an immersion blender. Add more stock if the soup is too thick. Taste the soup, then add salt and pepper if desired.
6. Garnish with chopped chives, roasted pumpkin seeds and freshly ground black pepper, if desired.
Serves 6-8

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