Creamy Acorn Squash and Lentil Soup (Vegan)

Recipe by magpie diner
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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