Spicy Vegan Acorn Squash Soup Recipes

SPICY VEGAN ACORN SQUASH SOUP

Steps:

• Rinse and drain split peas and lentils. Place them in a large soup pot with 2 cups water. Bring to a boil; reduce heat to medium-low. Add garlic, ginger, salt, turmeric, pepper, chile powder, cinnamon, cumin, crushed red chile, and bay leaves. Stir and let simmer until peas and lentils are soft, about 20 minutes.
• Stir the remaining 1 1/2 cups water, squash, yam, tomatoes, and onion into the pot. Bring to a boil. Reduce heat to a simmer, cover, and cook until squash and yam are tender, about 15 minutes.

CREAMY ACORN SQUASH AND LENTIL SOUP (VEGAN)

Steps:

• 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).
• Add in the acorn squash, let that cook together for a few minutes along with the sage.
• Add in the broth followed by the lentils; stir well and bring to a boil.
• Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
• 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).
• Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.

THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
• Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
• While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
• Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
• Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.