Recipe by magpie diner
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.
Top Review by Seelie F.
We need smellovision - or tastovision! This recipe is delicious and quite easy. I did google "how to peel an acorn squash" and came across some easy and efficient techniques. The sage and acorn squash give the soup a wonderful, rich, flavor. I left a few lentils un-pureed to give it a little texture. It was like bacon in a bowl.
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium acorn squash, peeled and chopped
- 1 -2 leaf fresh sage, finely chopped (optional, or use Ã 1/4 tsp dried)
- 4 cups vegetable broth
- 1 cup red lentil, rinsed
Directions See How It's Made
- 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).
- Add in the acorn squash, let that cook together for a few minutes along with the sage.
- Add in the broth followed by the lentils; stir well and bring to a boil.
- Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
- 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).
- Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.