Baked Squash Soup Bowls
4 acorn squash (or other similar small round squash)
- Preheat oven 375°F and lightly oil the bottom of two baking dishes (9x13 glass dish works well).
- Wash the squash and even the bottom by cutting as little as possible off to level it. Cut the top of the squash off – you can cut it high or low, just be aware that what’s left is the capacity of your bowl, so plan accordingly.
- Scrape out the seeds and strings from inside, washing and reserving the seeds for baking, if you like. Either use the squash as is, or use a round biscuit cutter to form an even and uniform circle for the interior of the bowl.
- Brush olive oil onto the outside of the squash. Place them into the baking dishes and do not let them touch.
- Bake for 30-45 minutes, depending on the thickness of the squash. The inside should be fork tender (do not test the bottom of the squash with the fork, or you could poke through and cause your bowl to leak soup!). The flesh of the squash should be soft enough that you can scoop out some of the inside of the bowl while eating the soup.
- Remove to cool slightly before serving with your favorite soup.
Vegetable Lentil Soup
1 pound dried lentils (I used multi-color)
1 Tbs. olive oil
2 stalks celery, diced
¼ cup red onion, diced
2 scallions, diced
3 carrots, diced
64 ounces vegetable broth
12 ounces gluten free beer (I used Coors® Peak) or equal amount vegetable broth
2 cans of fire roasted tomatoes or 2 large tomatoes, cubed
2 cups fresh baby spinach
3 sprigs fresh thyme leaves
1 sprig fresh rosemary leaves
Salt and pepper, to taste
- Place lentils in a large pot and cover with water, adding an extra one inch of water above the lentil water line. Boil for 10-15 minutes, or until lentils are tender. Drain and rinse well.
- Wash the pot and return to the stove. Over medium-high heat, sauté celery, onion, scallions and carrots in oil until the onions are translucent and fragrant.
- Add vegetable broth, gluten free beer, tomatoes, spinach and herbs. Cover and bring to a boil, then reduce to a simmer and uncover the pot, cooking until all the vegetables are softened.
- Serve warm in acorn squash soup bowls.
Copyright 2015 Jules E. D. Shepard