Creamy Fall Soup in Acorn Squash Bowls
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Minimalist Baker · by Minimalist Baker★ 4.9 (27)

Creamy Fall Soup in Acorn Squash Bowls

NUTRITION · PER SERVING90M COOK
CAL 22%·PRO 26%
CARBS 77G71% OF CAL
17G FIBER3G ADDED20G INTRINSIC37G OTHER23G TOTAL SUGAR
FAT 11G23% OF CAL
7G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy fall vegetable soup with lentils and chickpeas served in roasted acorn squash bowls. Comforting, nourishing, and visually stunning for autumn meals.

mainsoupdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium acorn squash* ((halved // optional for use as bowls))
  • 1 Tbsp melted coconut oil ((or avocado or grape seed oil))
  • 1 Tbsp maple syrup or coconut sugar ((plus more to taste))
  • 1 1/2 Tbsp coconut oil ((or avocado or grape seed oil))
  • 1/2 medium white or yellow onion ((diced))
  • 3 cloves garlic ((minced))
  • 4 cups cubed sweet potato, carrots, or butternut squash ((or a mixture of all three))
  • 1 quart vegetable broth (DIY or store-bought)
  • 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)
  • 1 cup red lentils ((optional // for protein / fiber))
  • Sea salt and black pepper ((to taste))
  • 1-2 Tbsp maple syrup or coconut sugar ((optional // depending on sweetness of your carrots/potato/squash))
  • Sautéed kale* or Kale Chips
  • Diced red onion
  • Baked chickpeas
  • Fresh parsley
  • Pomegranate arils
  • Vegan Gluten Free Cornbread
PREP
15M
SODIUM
890MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.