Creamy Acorn Squash and Lentil Soup (Vegan)
Acorn squash is a good source of vitamin C, potassium, and dietary fiber.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Ingredients
- 2 cup Acorn Squash
- 1 cup Red Lentils
- 1 medium Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 1 cup Coconut Milk
- 1 teaspoon Curry Powder
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoon Fresh Cilantro
- 1 tablespoon Lime Juice
Instructions
- Preheat the oven to 400°F (200°C). Cut the acorn squash in half, remove the seeds, and place the halves on a baking sheet. Roast for 30 minutes or until the flesh is tender.
- In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion is translucent.
- Add the red lentils, vegetable stock, coconut milk, curry powder, cumin, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 20 minutes.
- Scoop out the flesh of the roasted acorn squash and add it to the pot. Use an immersion blender to blend the soup until creamy.
- Stir in the lime juice and fresh cilantro. Let the soup rest for 5 minutes before serving.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 40g14%
- Sugars 8g
- Protein 10g20%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.