❤️ autumn squash soup ❤️
this comforting, fool-proof soup is perfect for warming up on a chilly evening!
1 medium yellow onion, chopped 3-4 cloves of garlic, minced 1 acorn squash, halved 1T olive oil 1c chopped carrots (about two medium carrots), peeled 3c chopped butternut squash (i used frozen, but fresh roasted squash would be amazing here) 1c red lentils 5c veggie stock/5c boiling water + 1 1/2 veggie bouillon cube 1t dried sage 1t dried thyme 1/2t paprika 1/4t chili powder 1/4c nutritional yeast (optional) 2t maple syrup salt and pepper to taste
start by pre-heating your oven to 400F. carefully halve the acorn squash and remove the seeds (set aside for roasting if you wish). chop all other veggies while waiting for the oven to pre-heat. divide oil between the two halves and massage into the squash. season with salt and pepper as desired and bake, cut side up, for 40-60 min depending on the size of the squash. you’ll know it’s ready when a knife easily pierces the flesh. in a large pot, sautee onion and garlic until translucent and fragrant, about 5 minutes. add carrots and squash, sauteeing for another 7 minutes or so. season with sage, thyme, paprika, and chili powder. add in veggie broth and red lentils, stirring to combine. add in the nutritional yeast and maple syrup. bring to a strong simmer and cook for about 30 minutes, partially covered. when the acorn squash is finished roasting, allow it to cool a bit and remove the flesh from the skin. stir the squash into the soup. once combined, turn off the heat and allow the soup to cool. carefully ladle soup mixture into a blender (in batches) and pulse until creamy. i poured my blended batches into another pot before returning the soup to the original pot once finished. you can also use an immersion blender if you have one to make this easier! check for seasoning adjustments and serve hot. i like serving it with chili flakes and pomegranate arils! enjoy!
feel free to roast all of your veggies (onion and garlic included) if you prefer! it’d certainly offer a different flavour, but both approaches are robustly flavourful.