Red Lentil Squash Soup With Lemon

This quick squash soup recipe makes for a comforting, warm weeknight dinner. Enjoy the various flavors in just one bowl.

Ingredients

• 2 tablespoons olive oil, plus more for serving

• 1 large yellow onion, chopped

• 4 cloves garlic, finely chopped

• 2 teaspoons finely chopped ginger (from a 1-in. piece)

• 2 teaspoons harissa

• 1 teaspoon ground coriander

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1 teaspoon kosher salt

• ¼ teaspoon freshly ground black pepper

• 2 quarts vegetable broth

• 2 cups cubed butternut squash

• 1 ½ cups dried red lentils

• 3 medium carrots, chopped

• 2 tablespoons fresh lemon juice (from 1 lemon)

• Chopped roasted almonds and chopped parsley, for serving

• Toasted pita and plain yogurt, for serving

Directions

1. Heat oil in a large pot or Dutch oven over medium-high. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6 to 8 minutes. Add ginger, harissa, spices, salt, and pepper. Cook, stirring constantly, until fragrant, about 2 minutes.

2. 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 can also use an immersion blender.) Return soup to pot and stir in lemon juice.

3. Drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.