This soup has become a new family favorite. This wonderful, hearty soup is loaded with fresh vegetables and flavor. It has a marvelous creamy texture and sweetness from the kabocha squash. The lentils provide a source of protein and fiber, making this soup a nutritional powerhouse.
There are many varieties of winter squash that provide a rich and earthy base for a comforting winter soup. Many people have their ‘go to’ favorite squashes, such as butternut or pumpkin, which they use in soups. I must confess that kabocha squash is my favorite. Kabocha squash looks like a dark green pumpkin with funky stripes that is squatter in shape. It has a natural sweetness that is accentuated by roasting, and a velvety texture that eliminates the need for adding cream or potatoes to thicken the soup.
I used French green lentils in this soup. The lentils need to be rinsed and soaked overnight. If you forget to soak the lentils overnight, then simply soak them in boiling water while the squash is roasting and you are prepping and cooking the aromatics.
I hope this delectable vegan soup becomes a staple in your kitchen too! Enjoy!
Click to view and print: French Green Lentil and Roasted Kabocha Soup