🍂 Golden Lentil & Squash Soup

Velvety pumpkin-hued soup with sweet squash, tender red lentils, and a fragrant mix of warming spices—perfect for weekly prep, freezing, and effortless reheating.

📝 Ingredients (makes ~6 portions, total ~1.8 L)

• 2 tbsp olive oil

• 2 onions , finely chopped

• 2 garlic cloves, crushed

• ¼ tsp hot chili powder (optional)

• 1 tbsp ras el hanout (or curry powder)

• 1 butternut squash - 800 g peeled, cut into 2 cm cubes

• 100 g red lentils, rinsed

• 1 L hot vegetable stock

• 1 small bunch coriander (cilantro), chopped, plus extra for serving

• Optional toppings: toasted seeds, or a drizzle of olive oil

🍳 Instructions

1. Start with the base
Heat the olive oil in a large soup pot over medium heat. Add chopped onions and a pinch of salt. Let them cook gently for about 7 minutes, stirring occasionally, until soft and golden.

2. Build the flavor
Add garlic, chili flakes, and the spice blend. Stir for about a minute until the aroma blooms.

3. Add main ingredients
Tip in the squash and lentils. Pour over the stock and stir well. Bring to a gentle boil, then lower the heat, cover, and simmer for 25 minutes or until the squash is very tender and the lentils are melting.

4. Blend and finish
Using an immersion blender, puree the soup until completely smooth. Add more hot water if it’s too thick. Stir in chopped fresh herbs just before serving.

🥡 Storage & Meal Prep

• Refrigerate in sealed containers for up to 4 days.

• Freeze in individual portions (leave room for expansion) for up to 3 months.

• Reheat gently on the stove or microwave, adding a splash of water if needed.

🌿 Kuisit Tip

Serve with a spoonful of plain yogurt and a sprinkle of toasted seeds for contrast. This soup also works beautifully with a slice of grilled sourdough or a scoop of quinoa for extra body.