Humor me here. I’m trying to pretend that fall has arrived in Austin.
2 acorn squash, peeled, seeded, and roughly chopped
2 Tbsp olive oil, halved
3 cups vegetable broth
1 cup red lentils, ready to go
1 onion, chopped
1 red bell pepper, chopped
1 tsp salt
rosemary sprigs, for garnish
1. Preheat your oven to 400°. Place the squash in a roasting tin and toss with 1 tablespoon olive oil and some of the rosemary, crushed between your fingers. Sprinkle with some salt and pepper, and roast for about 30 minutes.
2. Meanwhile, pour lentils into a medium saucepan and cover with water. Bring to a boil, and boil for ten minutes. Strain the lentils and set aside.
3. In the same saucepan, briefly sauté the onion and red pepper in 1 tablespoon olive oil over medium heat, about five minutes. Then pour the lentils back into the pan. Add vegetable broth, along with salt and pepper to taste. Simmer over low heat for approximately five minutes.
3. Remove the now-roasted squash from the oven. Using a fork, mash the chunks and then add them to the soup. Continue to simmer for about half an hour.
4. Ladle the soup into bowls, garnish with rosemary and additional pepper, if desired, and serve immediately.