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.

Ingredients:

• 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 

Instructions:

• 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