Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 451.78 Kcal (1892 kJ) | ||
| Calories from fat | 111.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.4g | 19% | |
|---|---|---|---|
| Cholesterol | 2.46mg | 1% | |
| Sodium | 1274.51mg | 53% | |
| Potassium | 1273.26mg | 27% | |
| Total Carbs | 70.01g | 23% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 20.25g | 81% | |
| Protein | 18.85g | 38% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 7.4mg | 41% | |
| Calcium | 105.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.24 Kcal (424 kJ) | ||
| Calories from fat | 25.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 19% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 1% | |
| Sodium | 285.61mg | 53% | |
| Potassium | 285.32mg | 27% | |
| Total Carbs | 15.69g | 23% | |
| Sugars | 1.65g | 30% | |
| Dietary Fiber | 4.54g | 81% | |
| Protein | 4.22g | 38% | |
| Vitamin C | 4.8mg | 36% | |
| Iron | 1.7mg | 41% | |
| Calcium | 23.6mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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