This quick squash soup recipe makes for a comforting, warm weeknight dinner.
Enjoy the various flavors in just one bowl.
This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat.
Photo: Caitlin Bensel
A bowl of this easy soup will warm you up in more ways than one.
Its worth the extra step of transferring the soup to the blender to get a velvety smooth texture.
This recipe freezes well, so double the batch to have delicious dinners on hand anytime.
Add ginger, harissa, spices, salt, and pepper.
Cook, stirring constantly, until fragrant, about 2 minutes.
Add broth, squash, lentils, and carrots; bring to a boil.
Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes.
Working in 2 batches, transfer mixture to a blender.
Remove center piece of blender lid to allow steam to escape.
Secure lid on blender and place a clean towel over lid.
Process until smooth, about 1 minute.
(you’re able to also use an immersion blender.)
Return soup to pot and stir in lemon juice.
Drizzle each serving with oil and top with almonds and parsley.
Serve with toasted pita and yogurt for dipping.
