Lentil Soup in Acorn Squash Bowls

Lentil soup and acorn squash pair nicely together and creaty a hearty and healthy meal that is perfect for chilly days.
By Kelsey Hilts

Lentil Soup in Butternut Squash Bowls

Now that Halloween is over I am ready to curl up by the fire and settle in for the fall and winter.  Along with the shorter days and the chill in the air, the season for soup has arrived.  Autumn is also a season for pumpkins and all sorts of squash and it is hard not to get inspired when you see the piles of beautiful squash in all shapes, sizes and colors at the markets.

Last year I made a curried pumpkin soup in homemade pumpkin tureens so the idea of edible bowls has been on my mind.  Every time I bake squash I think it is a shame to ultimately scoop out the flesh and throw away the beautiful shell.  It’s not uncommon to see soup in bread bowls so why not in squash.  Squash and pumpkins make eye-catching soup tureens, adding a rustic touch to the tabletop that can’t be recreated with any store-bought ceramic bowls.  But winter squash aren’t just beautiful.  They are also incredibly healthy and are loaded with vitamins, anti-oxidants and a host of other nutrients.

You can use the soup and squash of your choice.  This time I decided to pair lentil soup and acorn squash for a hearty, warming and healthy meal that is perfect for chilly days.

Lentil Soup in Acorn Squash Bowls
 
Prep Time
Cook Time
Total Time
 
Lentil soup and acorn squash pair nicely together and creaty a hearty and healthy meal that is perfect for chilly days.
Author:
Recipe Type: Soup
Serves: 4
Ingredients
Lentil Soup
  • 2 cups (402g) dried lentils
  • 8 cups (1,9L) water
  • 1-2 slices bacon, uncooked and cut into pieces, optional
  • ½ of a medium onion, sliced
  • ¼ cup (57g) chopped carrots (roughly one carrot stick)
  • ½ cup (115g) chopped celery (roughly one rib of celery)
  • 3 Tbsp (8g) chopped parsley
  • 2 garlic cloves, minced
  • 1 tsp (5g) salt, to taste
  • ¼ tsp (1g) black pepper
  • ½ tsp (0,3g) oregano
  • 1-pound can solid pack tomatoes
  • 2 Tbsp (30mL) red wine vinegar
Acorn Squash Bowls
  • 2 acorn or other squash
  • 2 tsp (10g) salt
  • 2 tsp (8g) brown sugar, optional
Instructions
Lentil Soup
  1. Wash the lentils and place them in a pan with the water, bacon, onion, carrots celery, parsley, garlic, salt, pepper, and oregano.
  2. Cover the pan and let the mixture simmer for 1½ hours.
  3. Add the tomatoes and the tomato juice in the can and break them up with a spoon.
  4. Add the vinegar and let the soup simmer for an additional 30 minutes.
  5. Salt the soup to taste.
Acorn Squash Bowls
  1. Cut the squash in half and scoop out the seeds.
  2. Rub roughly ½ tsp (2,5g) salt and ½ tsp (2g) brown sugar over the flesh of each half of squash.
  3. Place the squash flesh down on a pan with ¼ inch of water and bake them at 375 degrees for 20-30 minutes or until the squash flesh is tender. The bake time will vary depending on the size of the squash.
  4. Spoon the soup into each squash half and sprinkle with feta cheese.
  5. Serve the soup immediately.

 

Kelsey Hilts

Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.

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2 Comments
  1. You actually make it appear really easy together with your presentation but I to find this matter to be really one thing that I feel I’d by no means understand. It sort of feels too complex and very large for me. I’m having a look ahead on your next publish, I will attempt to get the hold of it!

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