Creamy Acorn Squash And Lentil Soup (Vegan)

1. 1

   Warm the oil in a soup pot/dutch oven. Add in the onions and allow them to cook over medium heat until translucent (about 5-7 minutes).

2. 2

   Add in the acorn squash, let that cook together for a few minutes along with the sage.

3. 3

   Add in the broth followed by the lentils; stir well and bring to a boil.

4. 4

   Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.

5. 5

   With the squash nicely cooked and the lentils cooked and starting to break up on their own, turn the heat off and blend until smooth (either in batches using a blender, or using an immersion blender).

6. 6

   Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.

* Per serving · 4 servings · Values may vary.

No additional tips available.