Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Acorn Squash and Lentil Soup (Vegan) Recipe
    Lost? Site Map

    Creamy Acorn Squash and Lentil Soup (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    magpie diner's Note:

    Adapted from an Australian Women’s Weekly cookbook. Their version used kumara, which although we can find here, it isn’t as easy to find. Good use for a bumper crop of acorn squash in your garden. The lentils in this soup make it thick and creamy. I tried to add chives under the list of ingredients (just for garnish), but the recipe builder wouldn't accept it. Sorry reviewer #1 had such problems with it - not clear why you had to peel hot squash, when you start with the squash peeled and chopped. I upped the prep time based on your comments, although I had no problems doing all the chopping in 15 mins.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Warm the oil in a soup pot/dutch oven. Add in the onions and allow them to cook over medium heat until translucent (about 5-7 minutes).
    2. 2
      Add in the acorn squash, let that cook together for a few minutes along with the sage.
    3. 3
      Add in the broth followed by the lentils; stir well and bring to a boil.
    4. 4
      Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
    5. 5
      With the squash nicely cooked and the lentils cooked and starting to break up on their own, turn the heat off and blend until smooth (either in batches using a blender, or using an immersion blender).
    6. 6
      Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.

    Ratings & Reviews:

    • on November 19, 2012


      15 minutes to prep?! Please enlighten does one peel an acorn squash in 15 minutes? I was so excited to make this recipe (which I still haven't finished preparing -- after an hour of boiling the squash and then peeling the SUPER HOT peel off of it so I could perhaps eat dinner this evening sometime), but I'm bummed I chose it now.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Acorn Squash and Lentil Soup (Vegan)

    Serving Size: 1 (200 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.3
    Calories from Fat 71
    Total Fat 7.9 g
    Saturated Fat 1.1 g
    Cholesterol 0.0 mg
    Sodium 8.2 mg
    Total Carbohydrate 43.1 g
    Dietary Fiber 7.4 g
    Sugars 1.5 g
    Protein 13.2 g

    The following items or measurements are not included:

    fresh sage

    vegetable broth

    Ideas from


    Over 475,000 Recipes Network of Sites