Ingredients

The following ingredients have 5 Servings
  • 2 medium acorn squash* ((halved // optional for use as bowls))
  • 1 Tbsp melted coconut oil ((or avocado or grape seed oil))
  • 1 Tbsp maple syrup or coconut sugar ((plus more to taste))
  • 1 1/2 Tbsp coconut oil ((or avocado or grape seed oil))
  • 1/2 medium white or yellow onion ((diced))
  • 3 cloves garlic ((minced))
  • 4 cups cubed sweet potato, carrots, or butternut squash ((or a mixture of all three))
  • 1 quart vegetable broth (DIY or store-bought)
  • 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)
  • 1 cup red lentils ((optional // for protein / fiber))
  • Sea salt and black pepper ((to taste))
  • 1-2 Tbsp maple syrup or coconut sugar ((optional // depending on sweetness of your carrots/potato/squash))
  • Sautéed kale* or Kale Chips
  • Diced red onion
  • Baked chickpeas
  • Fresh parsley
  • Pomegranate arils
  • Vegan Gluten Free Cornbread

Instruction

  • Preheat oven to 400 degrees F (204 C) and use a sharp knife to carefully halve acorn squash lengthwise. Do so by inserting the tip of the knife in between two ridges and pressing all the way through, then pushing/rocking the knife to slice through one half. Repeat on the other side.
  • Scoop out seeds with a spoon or ice cream scoop and discard (or save for making roasted squash seeds). Drizzle acorn squash with oil and maple syrup - rub with hands to distribute. Place squash on a rimmed baking sheet or 9x13 inch baking dish and cover with foil. Bake for 30 minutes covered, then remove foil and bake for 30-40 minutes more, or until squash is fork tender and golden brown on the edges (baking time will vary based on size). Set aside.
  • In the meantime, start soup. Heat a large pot over medium heat. Once hot, add oil, onion, and garlic. Sauté for 4 minutes or until onion is softened, then add sweet potato, squash and/or carrots (I used butternut squash and carrots).
  • Season with a pinch of salt and black pepper and stir. Sauté for 4-5 minutes until vegetables appear slightly softened.
  • Add vegetable broth and herb of choice (I used sage and bay leaf) and bring mixture to a low boil over medium-high heat. If adding lentils, add at this time.
  • Reduce heat to low and simmer uncovered for 20-30 minutes, or until lentils and vegetables are tender. Then use an immersion blender or transfer to the blender and blend until creamy and smooth. Return to pot if blended in blender.
  • Taste and adjust seasonings as needed, adding salt and pepper for flavor balance, herbs for earthiness, or a little maple syrup or coconut sugar for sweetness (I didn't find it needed it).
  • Once acorn squash are baked, divide soup between the squash and garnish with topping(s) of choice - I went for sautéed kale* and red onion, but baked chickpeas, pomegranate, or cornbread (+ cornbread croutons) would work well here.