Savor the flavors: Hearty acorn squash and lentil soup recipe

Preparation time: 15 minutes Cooking time: 95 minutes

Acorn Squash and Lentil Soup

This easy-to-make, hearty soup is the perfect comfort food that is both low in calories and high in nutrients.

Incorporating the sweet and nutty flavor of acorn squash and the earthy taste of lentils, it is sure to become a favorite on your dinner table.

The aromatic spices used in this recipe not only give it a warm spicy kick but have added health benefits as well

Ingredients (Serves 4)

• 2 medium acorn squash (about 2 pounds each), halved and seeds removed
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Chopped fresh parsley for garnish

Total calories per portion: 330 calories

Instructions

1. Start by preheating your oven to 400°F (200°C).
2. Place the acorn squash halves cut-side up on a baking sheet. Brush them with a tablespoon of the olive oil and sprinkle a little salt and pepper. Bake for about an hour. You’ll know it’s done when the squash is tender and has a beautiful light brown color.
3. While the squash is in the oven, grab a large pot and heat the remaining tablespoon of olive oil. Toss in the chopped onion and minced garlic. Cook until the onion becomes translucent. This should take about 5 minutes.
4. Time for the lentils. Add them to the pot along with the vegetable broth. For flavor, sprinkle the ground cumin and coriander. Wait for it to simmer and let it cook for about 30 minutes.
5. Once your squash is ready, gently scoop out the flesh and add it to the soup. Use an immersion blender to blend until smooth. If you don’t have an immersion blender, you can also use a regular blender. Just transfer the soup in batches.
6. Put your soup back on the heat. Add additional salt and pepper per your preference. Once it’s heated up, it’s ready to serve. Garnish with chopped fresh parsley for a little freshness and color.

And there you have it – a delicious, nutritious bowl of Acorn Squash and Lentil Soup. Easy to make and perfect for those busy weeknight dinners. Enjoy!

Creating a healthier version of acorn squash and lentil soup

To create a healthier version of acorn squash and lentil soup, you could consider swapping regular lentils for their sprouted counterparts.

Sprouted lentils are easier to digest and have a higher nutrient content. Instead of using typical table salt, opt for pink Himalayan salt which has some additional trace minerals.

Lastly, consider adding some leafy greens like kale or spinach to the soup. These will give the soup added nutritional value without altering its flavors.

Storing your acorn squash and lentil soup

Once your acorn squash and lentil soup is prepared, it can be kept in the refrigerator for up to four days. Ensure to store it in an airtight container to maintain its freshness.

If you want to extend the soup’s shelf life, you can also freeze it. Store it in a freezer-safe container, leaving enough head space to prevent expansion leakage, and it will last up to three months.

Always remember to defrost it in the fridge overnight before reheating and serving.

Complementing your acorn squash and lentil soup

The acorn squash and lentil soup can be perfectly complemented with a light, crispy salad. This soup is hearty and filling, so a fresh, tangy salad can balance out the meal perfectly.

For drinks, consider pairing it with a glass of crisp, white wine or a fruity iced tea. If you want to stick to the comfort of warming beverages, a lightly spiced hot apple cider could also be a great match.