Fall Flavors: Roasted Squash Apple Soup
Hi guys! As promised, I'm sharing the recipe for the perfect Thanksgiving soup- squash apple soup!!! It's sooooo delicious (I feel like I'm saying that all the time) and soooooooo good for you (yeah, that one too). It also packs some secret protein in there! WOOT.
Roasted Squash Apple Soup:
Vegan, Gluten Free, Soy Free, Nut Free Option
- 1/2 acorn squash
- 1 Tbsp olive oil
- Salt and Pepper
- 1 medium chopped red apple (I used Honey Crisp)
- 1 cup uncooked lentils
- 3 cups water or vegetable broth
- 2-3 tsp curry
- 2-3 tsp ground ginger
- Salt and Pepper
- To Garnish: walnuts, crackers, chopped apple
Directions: Preheat the oven to 425 degrees. Cut an acorn squash in half and remove seeds and insides. Place acorn squash on a lined baking sheet, drizzle with olive oil and salt and pepper, then bake for 30-40 minutes, until the flesh can be pierced with a fork easily. Remove from the oven and cool. Rinse lentils and combine them with the water and spices in a pot. Cook for 20 minutes, then add apple and cook for 10 more minutes. Peel and chop the squash, then add to soup and simmer for another 5-10 minutes. Remove from heat and let cool before transferring to a blender (or using an imersion blender) and puree the soup. Transfer back to pot and heat before serving. Garnish with walnuts or apples. Makes: 6 cups.
Step By Step:
1. Prepare and bake the acorn squash:
2. Cook the lentils and spices, then add the apples:
3. Peel and chop the squash:
4. Add it to the soup and cook for a little longer, then cool:
5. Transfer to blender:
It's a delicious and simple soup, perfect for the holidays.
Another thing that's perfect for the holidays... Oatmeal!
This bowl is made of oats, almond milk, cinnamon, flax, nutmeg, vanilla, salt, walnuts, almonds, apricots, and golden raisins.
Have a great Thanksgiving! This means that tomorrow's my half marathon! Ah!!! While you guys are a-cookin, I'll be trotting- it starts at 7:30! Wish me luck!