Creamy Acorn Squash and Lentil Soup Vegan

Warm up with a bowl of this delightful vegan Creamy Acorn Squash and Lentil Soup, a comforting blend of roasted acorn squash, hearty lentils, and aromatic spices. This recipe delivers a velvety texture with the help of unsweetened coconut milk, creating a dairy-free richness that perfectly complements the earthy flavors of cumin, coriander, and turmeric. Packed with wholesome vegetables like carrots, celery, and onions and naturally gluten-free, this soup is as nutritious as it is flavorful. Perfect for a cozy dinner or meal prep, it’s an irresistible plant-based meal that’s easy to prepare and bursting with fall-inspired goodness. Garnish with fresh parsley for a pop of color and freshness, and savor every spoonful!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium Acorn squash
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 cloves, minced Garlic
• 1 medium, diced Carrot
• 1 stalk, diced Celery
• 1 cup Dried green or brown lentils
• 4 cups Vegetable broth
• 1 cup Unsweetened coconut milk
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons Ground turmeric
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons, chopped (optional for garnish) Fresh parsley

Directions

Step 1

Preheat your oven to 400°F (200°C). Slice the acorn squash in half, scoop out the seeds, and brush the flesh with 1 tablespoon of olive oil. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the flesh is soft and tender. Set aside to cool slightly.

Step 2

While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.

Step 3

Stir in the minced garlic, diced carrot, and diced celery. Cook for another 5 minutes, stirring occasionally, until the vegetables are slightly softened.

Step 4

Add the dried lentils, vegetable broth, ground cumin, ground coriander, ground turmeric, salt, and black pepper to the pot. Stir well and bring the mixture to a boil.

Step 5

Reduce the heat to low, cover the pot, and let it simmer for 20 minutes, or until the lentils are tender.

Step 6

Once the roasted squash has cooled enough to handle, scoop the flesh out of the skins and add it to the soup. Stir to combine.

Step 7

Using an immersion blender, puree the soup in the pot until smooth and creamy. Alternatively, transfer it in batches to a countertop blender and blend until smooth, then return it to the pot.

Step 8

Stir in the unsweetened coconut milk and let the soup heat through for 5 minutes. Taste and adjust seasonings as needed.

Step 9

Serve hot, garnished with fresh parsley if desired. Enjoy your rich and creamy Acorn Squash and Lentil Soup!

Nutrition Facts

Serving size	(2478.5g)

Amount per serving	% Daily Value*
Calories	1945.1

Total Fat 44.5g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 4748.7mg	0%
Total Carbohydrate 334.6g	0%
Dietary Fiber 76.6g	0%
Total Sugars 26.2g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 1187.6mg	0%
Iron 27.5mg	0%
Potassium 7351.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 15.8%

Carbs: 64.8%