ACORN SQUASH LENTIL SOUP RECIPES

CREAMY ACORN SQUASH AND LENTIL SOUP (VEGAN) RECIPE - FOOD.COM

Creamy Acorn Squash and Lentil Soup (Vegan) Recipe - Food.com image

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.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 serving(s)

Number Of Ingredients 6

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 Ã 1/4 tsp dried)
4 cups vegetable broth
1 cup red lentil, rinsed

Steps:

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.

Nutrition Facts : Calories 283.4, FatContent 7.9, SaturatedFatContent 1.1, CholesterolContent 0, SodiumContent 8.2, CarbohydrateContent 43.1, FiberContent 7.4, SugarContent 1.6, ProteinContent 13.2

ROASTED ACORN SQUASH SOUP RECIPE | ALLRECIPES

Roasted Acorn Squash Soup Recipe | Allrecipes image

Mellow acorn squash is roasted and blended with other ingredients to create a smooth and delicious soup.

Provided by FutureChefShay

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 acorn squash, halved and seeded
water, as needed
3 tablespoons unsalted butter
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3?½ cups low-sodium chicken stock
¼ cup half-and-half
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1 pinch salt and ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Put squash into a baking dish with the cut side down. Pour enough water into the baking dish to cover the bottom.
Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt butter in a pot over medium-high heat. Cook onion, carrot, and garlic in melted butter until soft, 5 to 7 minutes. Pour chicken stock into the pot; add the squash.
Bring the mixture to a simmer and cook for 20 minutes.
Pour mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot.
Stir half-and-half, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Thin the soup with water if desired.

Nutrition Facts : Calories 155.4 calories, CarbohydrateContent 21 g, CholesterolContent 21.3 mg, FatContent 7.5 g, FiberContent 5.8 g, ProteinContent 3.9 g, SaturatedFatContent 4.7 g, SodiumContent 125.3 mg, SugarContent 2.2 g

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