This flavorful soup is a satisfying blend of lentils, squash and warming spices, a great hearty dish for cooler weather!

Kabocha Squash and Red Lentil Soup [Vegan]



  • 1 small kabocha squash, seeded & cubed
  • 1 small sweet potato, cubed
  • 1 cup split red lentils
  • ½ yellow onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons olive oil
  • 1 tablespoon tamari
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon fenugreek seeds
  • 6-8 cups water
  • 2 tablespoons white miso paste


  1. Combine all ingredients, except the miso paste, in a slow cooker. Depending on the setting of your slow cooker, cook for 1-3 hours until tender and well-cooked. Continue adding water as needed for a soupy consistency. When finished, stir in the miso paste and adjust seasoning as desired. Serve with chopped cilantro, sprouts or greens of your choice on top.