VeganMoFo - Seasonal Soup and Salad

This is my own recipe and my favorite way to eat pumpkin soup. It’s thick and hearty with a smooth squash puree and whole lentils mixed in for texture contrast.

Butternut Squash & Lentil Soup

1 medium onion, chopped
1 T. oil
1 c. water
1 medium butternut squash, diced (about 2 cups)
1 clove garlic, minced
1 T. dried parsley
1 t. dried oregano
½ t. red chili flakes
salt & pepper to taste
3 cups vegetable broth
½ cup yellow or brown lentils
1 T. tahini
paprika for garnish

Saute the onion in the oil until soft and lightly brown.

Add the water and squash and cook 10 minutes.

Add the garlic, red chili flakes, oregano, salt and pepper, and parsley, and cook 1 minute.

Add the broth and cook until the squash is soft.

In the meantime, cook the lentils just until done.

Puree the squash, then add in the tahini; mix well.

Mix in the cooked lentils.

Serve hot and garnish with paprika.


I tried to make a Halloween salad to go with it. Does it look anything like a cute little witch?

I'm not very artistic.