Honeynut Squash Soup Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Start by peeling and dicing the honeynut squash into small cubes. Rinse the beluga lentils under cold water and set aside. Chop the onion and garlic, and shred the red cabbage.

2. 2

   Sauté Aromatics

   In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until translucent, about 5 minutes.

3. 3

   Cook the Squash and Lentils

   Add the diced honeynut squash and beluga lentils to the pot. Stir in the baharat spice blend and cook for another 2 minutes to allow the spices to bloom.

4. 4

   Add Broth and Simmer

   Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 25-30 minutes, or until the squash and lentils are tender.

5. 5

   Blend the Soup

   Using an immersion blender, blend the soup until smooth. If you prefer a chunky texture, blend only half of it.

6. 6

   Finish with Cabbage

   Stir in the shredded red cabbage and cook for an additional 5 minutes until the cabbage is tender. Season with salt and pepper to taste.

7. 7

   Serve

   Ladle the soup into bowls and serve warm. Optionally, garnish with a drizzle of olive oil or a sprinkle of baharat spice.