Red Lentil Squash Soup with Lemon

2 T. olive oil, plus more for serving
1 large yellow onion, chopped
4 cloves garlic, finely chopped
2 t. finely chopped ginger
2 t. harissa
1 t. coriander
1 t. cumin
1 t. turmeric
1 t. kosher salt
1/4 t. black pepper
2 qt. vegetable broth
2 c. cubed butternut squash
1-1/2 c. dried red lentils
3 medium carrots, chopped
2 T. fresh lemon juice
Chopped roasted almonds and chopped parsley, for serving
Toasted pita bread and plan yogurt, for serving

Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring often, until tender and beginning to brown, 6-8 minutes. Add ginger, harissa, spices, salt, and pepper; cook, stirring constantly, until fragrant, about 2 minutes.

Add broth, squash, lentils, and carrots; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 20 minutes. Blend with an immersion blender (or in a regular blender, in batches, using a towel instead of the lid to allow steam to escape) until smooth. Stir in lemon juice.

To serve, drizzle each serving with oil and top with almonds and parsley. Serve with toasted pita and yogurt for dipping.

Serves 6.

Adapted from Real Simple magazine, Jan. 2020, p. 105.