Creamy Fall Soup in Acorn Squash Bowls
Ingredients
The squash
-
2
medium
acorn squash
-
1
Tbsp
melted coconut oil
-
1
Tbsp
maple syrup or coconut sugar
The soup
-
1½
Tbsp
coconut oil
-
½
medium
white or yellow onion
-
3
cloves
garlic
-
4
cups
cubed sweet potato, carrots, or butternut squash
-
1
quart
vegetable broth
-
1
tsp
fresh or dried sage
-
1
cup
red lentils
-
to taste
sea salt and black pepper
-
1-2
Tbsp
maple syrup or coconut sugar (optional)
For serving (optional)
-
sautéed kale or kale chips
-
diced red onion
-
baked chickpeas
-
fresh parsley
-
pomegranate arils
-
vegan gluten-free cornbread
Instructions
- Preheat the oven to 400°F (204°C) and halve the acorn squash lengthwise, scooping out the seeds.
- Drizzle the squash with oil and maple syrup, then place on a baking sheet covered with foil and bake for 30 minutes.
- Remove the foil and continue baking for another 30-40 minutes until tender and golden.
- In a pot, heat oil over medium heat and sauté onion and garlic until softened.
- Add cubed sweet potato, squash, or carrots and season with salt and pepper, sautéing for a few minutes.
- Pour in vegetable broth and add herbs; bring to a low boil.
- If using lentils, add them now and reduce heat to low, simmering for 20-30 minutes until everything is tender.
- Blend the soup until creamy, returning it to the pot and adjusting seasonings as needed.
- Once the squash is ready, fill each half with soup and garnish with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
285
Total fat
9.1g
Total carbohydrates
51.7g
Total protein
4.3g
Sodium
480mg
Cholesterol
0mg
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