Spiced Lentil, Roasted Acorn Squash, & Coconut Milk Soup

Food

Spiced Lentil, Roasted Acorn Squash, & Coconut Milk Soup

Written by James Kicinski-McCoy

Photography by Photographed by James Kicinski-McCoy

Oct 26, 2016

Of all of the familiar traditions that autumn brings, few are better than a warm and inviting soup. That’s why when we saw our friend Christy Dawn whipping up a mouthwatering recipe from Sprouted Kitchen on her Instagram story, we knew we had to give it a try. Her version calls for delicious and savory ingredients like lentils, sautéed onions, coconut milk, and spices, but we decided to amp up the fall factor by adding roasted acorn squash into the mix, and we’re so glad we did! The best news? Not only is this recipe delicious, it can also be a hearty and satisfying vegan option if you opt for veggie broth. Click into our slideshow below, and say hello to your newest fall favorite!

: 1 1/2 cup green lentils, rinsed
5 cups of low sodium vegetable or bone broth
1 small acorn squash, roasted
2 tsp. curry powder
1 1/2 tsp. dried thyme
1 Tbsp. coconut oil
1 large yellow onion, diced
1 tsp. lemongrass paste or freshly minced lemongrass stalk
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. of cinnamon
pinch of red pepper flakes
pinch of fresh grated nutmeg
13. 5 ounces coconut milk
2 Tbsp. lemon juice
a few handfuls of swiss chard and/or spinach
toasted flake coconut (optional)
chopped cilantro, for garnish (optional)

: Slice and remove seeds from acorn squash. Lightly coat with olive oil, salt, and pepper. Then, roast in a 375 degree oven for 45-50 minutes.

: Rinse and drain lentils.

: Add lentils, broth, curry powder, and thyme in a large pot. Bring the mixture to a boil, then simmer and cook for 20 minutes.

: Dice onions and sauté with coconut oil in a cast iron skillet until brown.

: Add the cardamom, cinnamon, lemongrass, red pepper flakes, fresh grated nutmeg, and salt to onions and sauté for another minute or so.

: Add onion mixture to the lentils and stir.

: Add coconut milk and stir.

: Chop greens. We used rainbow chard and spinach, but kale, swiss chard, or other greens will work.

: Stir chopped greens into lentils and onions, and allow to simmer for another five minutes until greens are wilted. Season with salt and pepper to taste.