Warm Moroccan Lentil Soup in Acorn Squash Bowls

I am all about traditions, but in the same breath I crave variety and adventure. With my kids, I want to create those fond memories that will trigger them when they are grown, with a smell, a sound, or an event that takes them straight back to their childhood. I love trying new and interesting foods from exciting cultures and places. Change and variety reminds me that taking time to be together and making new memories is more important than always having peas and cranberry sauce at every Thanksgiving. That being said, we loved the new flavors and seasoning in this recipe and it makes for a perfect fall meal or a fun new addition to your Thanksgiving.

Also, what is more fun than being able to eat your bowl?

Bowl of soup on decorated table

Warm Moroccan Lentil Soup in Acorn Squash Bowls

sophiarobbins
A festive fall blend of savory lentils in roasted squash bowls
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Soup
Servings 8 Servings

Ingredients
  

  • 4 acorn squash halved
  • 1 tbsp avocado oil
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 1 cup potatoes chopped
  • 2 garlic cloves minced
  • 1 tsp sea salt
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 cup green or brown lentils
  • 1 cup red lentils
  • 4 cups vegetable broth
  • 2 cups water
  • ¼ cup tomato paste
  • 1 cup coconut milk
  • 1 tbsp lemon juice
  • 3 cups fresh spinach

Instructions
 

  • Preheat Oven to 400° F. Remove the seeds from the acorn squash halves and place the cut side down in an oiled and salted glass baking dish. Bake for 1 hour or until the squash is soft all the way through.
  • Heat the avocado oil in a large stock pot. Add the chopped onions, carrots, potatoes, and garlic and sauté until lightly softened, about 5 minutes.
  • Add salt and spices to the sautéed vegetable mix, stir, and cook another 2-3 minutes.
  • Add lentils and sauté 1 – 2 minutes, then add the broth, water and tomato paste. Stir to combine and until the tomato paste has dissolved. Bring the soup to a boil, cover and reduce to simmer for 30 minutes.
  • Remove from heat and stir in coconut milk, lemon juice, and spinach, and stir until the spinach has wilted.
  • Place individual squash halves in bowls and fill with lentil soup. Complete with your favorite topping or garnish.
Keyword Soup, Vegan