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Baharat Butternut & Red Lentil Soup with Lemon-Tahini Swirl

Name: Baharat Butternut & Red Lentil Soup with Lemon-Tahini Swirl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 3 cups (about 14 oz) butternut squash, peeled and cut in 3/4-inch cubes; 2 tbsp olive oil, divided; 1 small yellow onion, diced; 2 garlic cloves, minced; 1 tbsp baharat spice blend; 1/3 cup red lentils, rinsed; 3 cups low-sodium vegetable broth; 3/4 tsp kosher salt; 1 tbsp tahini; 1 tbsp fresh lemon juice, divided; 1 tbsp warm water; 2 tbsp raw pepitas; 1/4 tsp Aleppo pepper or paprika

Butternut squash is roasted until its edges caramelize, then simmered with red lentils and baharat for a silky soup. A swirl of lemon-tahini and toasted pepitas add richness and crunch.

472calper serving 17gprotein 54gcarbs 24gfat 10min prep 30min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this