Acorn Squash Soup
I love squash soups in the winter, but find that they aren’t always hearty enough to be a complete meal. When I make them at home, I add my secret ingredient — red lentils. Not only do they make the soup more filling, but they also punch up the color. Here’s the recipe for the one I made for lunch today:
Acorn Squash Soup
Serves 4-6
Ingredients:
1 medium acorn squash
1 tablespoon unrefined coconut oil
2 shallots, minced
1 1-inch piece of fresh ginger root, grated
4 cups vegetable stock
1 13.5-ounce of coconut milk
1 cup red lentils
1/4 teaspoon cayenne pepper
1 teaspoon sesame oil
Kosher or sea salt
Directions:
1. Preheat oven to 425 degrees. Pierce squash all over with a sharp knife. Place on a baking sheet and roast, turning occasionally, until a fork goes into the flesh easily, about 40 minutes. Set aside to cool.
2. Heat coconut oil in a large pot over medium-high heat. Add shallot and cook, stirring occasionally, until just beginning to brown, about 3 to 5 minutes. Add ginger and cook for another minute.
3. Add stock, coconut milk and lentils and bring to a boil. Lower heat to a simmer and cook, stirring occasionally, until lentils break down, about 20-25 minutes. Stir in cayenne pepper.
4. Cut squash in half. Scoop out seeds, and then rinse and dry them. Scoop out the flesh and add it to the soup. Season with salt to taste and simmer for about 5 minutes.
5. Toss squash seeds with a pinch of salt and sesame oil. On a baking sheet, roast in oven until crispy and lightly browned, about 6-8 minutes.
6. Blend soup in a standard blender or with an immersion blender until smooth. Garnish with seeds and serve.
