Acorn Squash and Lentil Soup
Nutrition
Calories: 212 kcalCarbohydrates: 42 gProtein: 20 gFat: 10 gSaturated Fat: 10 gCholesterol: 5 mgSodium: 387 mgFiber: 12 gSugar: 7 gVitamin A: 37.3 IUCalcium: 78 mgIron: 14 mg
Ingredients
- 1 tbsp unsalted butter
- 1/2 cup finely chopped onion
- ½ cup finely chopped carrots
- 1/2 cup finely chopped celery
- 5 cups chicken broth
- 2 cups green or red lentil
- 4 whole acorn squash halved seeded, peeled, and cut into 1-inch chunks
- ½ to 1 teaspoon dried thyme
- 1 pinch salt
- 1 pinch black pepper
- 2 slices lean bacon cooked crisp drained and crumbled
Instructions
- In a large stockpot, heat the butter over medium heat. Add the onion, carrot, and celery, and sauté for 7 to 8 minutes. The vegetables should be soft but not browned.
- Add them to the stockpot with 4 cups of chicken broth and the lentils. Bring to a boil, cover, lower the heat, and simmer for 1 hour.
- Add the squash and 1/2 teaspoon dried thyme and simmer for 30 to 45 minutes, or until the squash and lentils are thoroughly cooked. Add the remaining cup of broth if the soup seems too thick. Season to taste with additional thyme, salt, and pepper.
- To serve, ladle into warm soup bowls and garnish with the bacon.