Warming Squash Lentil Miso Soup

Hey friends, it’s been a while since I posted a recipe on here… Life has been so busy and so distracting… But that’s not to say I haven’t been loving it all, and still cooking lots and experimenting in the kitchen.

It’s  full on fall, almost winter here in Nova Scotia, and with the colder weather we’re all craving more comfort foods, warming spices , more soups, stews and hot cocoa.

As much as I’m not a big fan of the cold, I’m doing my best to just embrace it, to  find joy in the change, and in the unique “gifts” fall and winter bring: cozy warm sweaters, warming your hands and your insides with a hot chocolate, tea, or soup when coming home, reading a good book while wearing warm fluffy socks, walking in the snow, and so on…

Because what is the point of resisting, right? Definitely won’t make the weather change… So may as well…

Fall and winter are the seasons of squashes and root vegetables, and I must confess I LOVE  all of them, but I REALLY love squashes – all kinds in all shapes and sizes. Roasted, pureed, in soups… Don’t matter, give ’em to me all.

There are lots of reasons to eat this yummy vegetable while it’s in season.

Squash packs a nutritional punch with lots of health benefits. It is very rich in vitamin A, C, E, B6, niacin, thiamin, pantothenic acid, and folate. In terms of minerals, squash contains magnesium, potassium, manganese, copper, phosphorus, calcium, and iron. It is also a very good source of carotenoids and other important anti-inflammatory and antioxidant compounds. Therefore squash helps to boost the immune system,manage diabetes,  supports eye and bone health,  and much more.

 

 

I had half of a buttercup squash in the fridge and was craving a comforting soup today. So I improvised a recipe with a few ingredients I had in my pantry and fridge, which took only 30 minutes to prepare (not including the cooking time)…and the result was INCREDIBLY delicious, comforting and satisfying.

I mixed in lots of parsley and cilantro at the end which I had lots of in the fridge, in order to boost the flavour, and for the amazing blood cleansing properties of these two herbs.

So without further due, here is the recipe. I hope you enjoy it as much as my boyfriend and I did!

 

squash lentil soup
Squash Lentil Miso Soup
Yum
Print Recipe
This warm, comforting and nourishing soup is so simple to make in only 30 minutes, and is perfectly delicious and satisfying on a cold day.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
30 minutes
squash lentil soup
Squash Lentil Miso Soup
Yum
Print Recipe
This warm, comforting and nourishing soup is so simple to make in only 30 minutes, and is perfectly delicious and satisfying on a cold day.
Servings Prep Time
4-6 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a pot, pour some oil (I use grapeseed) and heat on medium. Add the onions and fry until they start to turn translucent, about 4-5 minutes.
  2. Add the diced garlic and fry for another minute, until fragrant. Add diced tomatoes, salt, chili flakes, cumin, and cook for 30 seconds.
  3. In another pot or kettle, boil some water. Once that's boiled, pour some into a cup and stir in the miso paste. Mix it vigorously with a spoon or a whisk until all the paste is dissolved.
  4. Add the lentils and squash to the soup pot, pour in the miso water, then add more hot water until everything is covered by 2 inches.
  5. Bring to a boil, then turn down to medium-low and let the soup simmer until the lentils and the squash is cooked, about 30 minutes. Adjust the seasoning to taste.
  6. When it's ready, turn of heat, mix in the parsley and/or cilantro if using them, and serve immediately.
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