Creamy Acorn Squash and Lentil Soup (Vegan)
photo by Seelie F.
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 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 à 1/4 tsp dried)
- 4 cups vegetable broth
- 1 cup red lentil, rinsed
directions
- 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.
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Reviews
-
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.
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15 minutes to prep?! Please enlighten us...how 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.
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