I’m always trying to find ways to increase my protein intake. I’ve become really fascinated by the science of muscle mass being a big indicator of longevity and resiliency when it comes to health outcomes, especially as we age and our muscle mass drastically declines. But I’m also a big soup girl, especially this time of year, and there are only so many chicken soups and beef stews a girl can eat (alot, but I digress). I often prefer a vegetable soup, if I’m being honest. Having this delicious wintery spiced squash soup paired with a red lentil really hits the spot. It’s not particularly ‘lentily’ which I really appreciate, this soup allows for the squash and autumn flavors to shine.
- 1 onion
- 1/2 tsp ground cardamon
- 1 tsp ground cinnamon
- 1/4 tsp ground coriander
- 1/8 ground clove
- 1/2 tsp garlic powder
- 2 tsp salt
- 6 cups broth or stock
- 1.5 cups apple cider
- 1 cup split red lentils
- The flesh from 2 small roasted winter squash
- 1 cup water, more or less as needed to reach desired consistency
- Heat oven to 375°F. Cut your winter squash in half and place on an oiled baking sheet. Roast until tender, about 60 minutes. Remove from oven and allow to cool.
- In a large stock pot sauté the onion in a little oil until translucent
- Add in the spices, sautéing for another minute
- Add in the broth, apple cider and red lentils. Bring to a boil and then reduce to a simmer.
- Add the flesh of the roasted winter squash to the pot, continue to simmer for a total of 20 minutes
- Remove from heat, blend with an immersion blender
- Add water to thin. Mangia, my loves! Let’s eat!
Original Recipe & Photo