You’re on the last countdown for Thanksgiving, and I still haven’t provided you with a menu option. You need not worry! Acorn squash is the answer!
When I was thinking about a vegan Thanksgiving dish last year, my first thought was: What would actually be on the table at Thanksgiving? My Sweet Potato Chickpea Turkey Wrap provided the answer.
This year, I wanted something more festive, more colorful, and more comforting.
This creamy soup is the easiest soup to make (ever). I served it in “bowls” made from roasted acorns. It’s a soup that will impress your guests and warm you up inside.
This soup is not only delicious but also healthy. It’s easy to prepare, as it requires just ten basic ingredients that you probably already have in your pantry.
It’s a base of onions, garlic, and vegetables! I used a combination of butternut squash and carrots, but any winter squash will work (think Pumpkin or Beets).
The fun part is next. Add lentils to the mix. Mung beans? Sage? Bay leaf? You can also use a curry adaptation. You decide.
To keep it simple, I added some fresh sage and a bay leaf for a classic fall soup taste. For a little fiber and protein, I added red lentils because they cook quickly in the soup! They absorb flavors very well.
As the soup comes together, roast your squash bowls to a golden brown and make them tender and sweet. If squash bowls are a bit too much for you, then you can skip this step and make the recipe a one-pot 45-minute wonder. What a cool idea!
Ingredients
SQUASH
- Use two medium acorn squashes* (halved/optional for serving as bowls).
- Coconut oil (or avocado oil or grapeseed oil) melted to 1 Tbsp
- Add more sugar or maple syrup to taste.
SOUP
- Coconut oil, avocado oil or grapeseed oil: 1 1/2 tbsp
- Half a medium yellow or white onion (diced).
- Three cloves of garlic (minced).
- Sweet potato, butternut squash, or carrots cubed in 4 cups (or a mix of all three).
- 1 quart of vegetable broth ( homemade or purchased at a store)
- Use 1 tsp dried or fresh sage or thyme or two bay leaves (amounts as written in the original recipe).
- 1 cup red lentils ( optional for protein/fiber)
- Black pepper and sea salt (to taste).
- 1-2 Tbsp maple syrup or coconut sugar (optional // depending on the sweetness of your carrots/potato/squash)
Optional FOR SERVING
- Sauteed Kale* or Kale Chips
- Red onion dice
- Baked Chickpeas
- Fresh parsley
- Pomegranate arils
- Vegan Gluten Free Cornbread
Instructions
- Preheat oven to 400 degrees F. (204 C). Use a sharp knife and carefully cut the acorn squash in half lengthwise. Insert the tip of the blade between the two ridges and press all the way through. Then, push/rock the knife to cut through the other half. Repeat the process on the opposite side.
- Use a spoon to scoop out the seeds and throw them away (or keep them for roasted seeds). Pour oil and maple syrup over the acorn squash. Rub with your hands to distribute evenly. Cover the squash with foil and place it on a baking dish or rimmed sheet. Covered, bake for 30 minutes, remove foil, and continue baking for another 30-40 minutes, or until the squash is golden brown and fork-tender (baking times will vary depending on size). Set aside.
- Meanwhile, make soup. Heat a large pot over medium heat. Once the oil is hot, add the onion and garlic. Add sweet potato, carrots, or squash (I used carrots and butternut squash) and sauté for 4 minutes, until the onion has softened.
- Sprinkle with black pepper and salt, and stir. Sauté for 4-5 mins until vegetables are slightly softened.
- Add the vegetable broth and any herb you like (I used bay leaf and sage). Bring mixture to a simmer over medium heat. Add lentils at this point.
- Reduce heat and simmer, covering for 20-30 mins or until lentils are tender. Blend with an immersion blender or in a blender until smooth and creamy. Blended in a blender? Return to pot.
- Add salt or pepper to taste and herbs for earthiness. You can also add maple syrup or sugar (I didn’t think it needed any sweetness).
- After the acorn squash is baked, divide the soup between each squash. Garnish with your choice of toppings – I chose sauteed red onion and Kale*, but chickpeas or pomegranate would also work. Cornbread (plus cornbread croutons), for example.
