Creamy Acorn Squash and Lentil Soup (Vegan)

Total Time
1hr
Prep
30 mins
Cook
30 mins

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.

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Ingredients

Nutrition

Directions

  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. Add in the acorn squash, let that cook together for a few minutes along with the sage.
  3. Add in the broth followed by the lentils; stir well and bring to a boil.
  4. Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
  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. Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.