From Minimalist Baker
Creamy Fall Soup in Acorn Squash Bowls
- Time
- 1 hr 30 min
- Makes
- 4
- Ingredients
- 18
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Ingredients
- 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
Nutrition
- Calories
- 285 kcal
- Fat
- 9.1 g
- Serving size
- 1 squash halves with soup
- Fiber
- 11.3 g
- Sugar
- 15.5 g
- Sodium
- 480 mg
- Protein
- 4.3 g
- Carbohydrate
- 51.7 g
- Saturated fat
- 7.2 g
As published by Minimalist Baker.
The method
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