Spicy Vegan Acorn Squash Soup

Low in fat but big on flavor, this vegan acorn squash soup with lentils, split peas, and yam packs plenty of heat from Indian spices.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 248 Calories

Ingredients

• 2 bay leaves
• 2 tomatoes, diced
• 1 clove garlic, diced
• 1 dried red chile pepper, crushed
• 2 cups cubed peeled acorn squash
• 2 cups cubed yam
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 0.25 teaspoon ground cumin
• 0.5 onion, diced
• 0.5 teaspoon chile powder
• 0.5 cup dry lentils
• 3.5 cups water, divided
• 0.5 cup dried split peas
• 0.5 tablespoon diced fresh ginger
• 1.25 teaspoons salt, or to taste

Recipe Instructions

Step 1

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.

Step 2

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.