Lentil Soup in Acorn Squash Bowls

Serving soup in a bread bowl is old. We like it in a roasted acorn squash better. The squash is the bowl and part of the meal. Four acorn squash halved, seeded, brushed with olive oil, and roasted at 400 degrees F (200 degrees C) for thirty to forty minutes until tender. Filled with a lentil soup of dried lentils, onion, carrots, celery, garlic, vegetable broth, and thyme, simmered until the lentils are soft. It is a genuinely good way to get a whole dinner, bowl included, out of one baking sheet and one pot.

You scoop the soup and the roasted squash flesh together in each spoonful. The squash is sweet and creamy, the lentils are earthy and thick, and the thyme ties them together. This is a soup that feels like autumn in a bowl, and the bowl is edible.

Tips for Making Lentil Soup in Acorn Squash Bowls

Roast the squash until very tender

Halve and seed four acorn squash. Brush with olive oil, place cut-side down on a baking sheet, and roast at 400 degrees F for thirty to forty minutes.

The squash should be soft enough to scoop with a spoon. If it is still firm, give it another ten minutes.

Simmer the lentils until they break down slightly

Saute the onion, carrots, celery, and garlic in olive oil until softened. Add the lentils, thyme, and vegetable broth. Simmer for thirty to forty minutes.

The lentils should be tender and starting to fall apart. The soup thickens as the lentils break down.

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Lentil Soup in Acorn Squash Bowls

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• 
  Author: Kelsey Hilts {Itsy Bitsy Foodies}
• 
  
  Total Time: 150 minutes
• 
  
  Yield: 4 servings
• 
  
  Diet: Vegan

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Description

Lentil soup ladled into roasted acorn squash halves, so the bowl is part of the meal. Earthy lentils and sweet squash, tied together with thyme.

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Ingredients

Units
USM

• 2 cups (402g) dried lentils
• 4 acorn squash
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 8 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the acorn squash in half and remove the seeds.
3. Brush the squash with olive oil and place cut side down on a baking sheet.
4. Roast the squash in the oven for 30-40 minutes until tender.
5. In a large pot, heat olive oil over medium heat.
6. Add onion, carrots, celery, and garlic, and sauté until softened.
7. Stir in the lentils and thyme, then add the vegetable broth.
8. Bring to a boil, then reduce heat and simmer for 30-40 minutes until lentils are tender.
9. Season with salt and pepper to taste.
10. Serve the lentil soup in the roasted acorn squash bowls.

Notes

• This is already fully vegetarian and vegan as written — no meat in it to omit.
• Roast the squash and simmer the soup at the same time; both take about the same thirty to forty minutes.
• Reheated squash loses its structure, so roast it fresh rather than making the bowls ahead. The soup itself keeps for three days.

• Prep Time: 30 minutes
• Cook Time: 120 minutes
• Category: Soup
• Method: Baking, Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 squash bowl with soup
• Calories: 350
• Sugar: 5
• Sodium: 900
• Fat: 5
• Carbohydrates: 60
• Fiber: 15
• Protein: 18
• Cholesterol: 10mg

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