Lentil soup with sausage and acorn  squash 

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And just like that its soup weather here in NY.  I made this over the weekend and it was a huge hit! We love lentils in our house and I’m always trying to come up with new recipes using what’s in season. For me that means whatever I get in my CSA package or what I find at the local farmers market.  Soups are a great way to make a complete, nutritious meal for your family. In this soup, I used acorn squash and Swiss chard. Acorn squash is a great source of dietary fiber, potassium, and vitamins b and c.

Freeze was left for a second meal!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil

1 pound ground sausage meat

1 onion, chopped

4 garlic cloves, minced

1 acorn squash , peeled and seeds removed, diced

1 tablespoon dried Italian seasoning

Sea salt and fresh ground black pepper to taste

2 cups dried lentils , rinsed

4 cups vegetable stock

4 cups water

2 cups Swiss chard , roughly chopped

Juice of one lemon

Instructions:

Heat olive oil in a large soup pot or Dutch oven on high heat. Add sausage and cook until browned. Remove to a plate with a slotted spoon. Reduce heat to medium   Add onions and garlic. Season with salt and pepper and cook until onions are softened. Add squash and italian seasoning. Stir to combine all ingredients. Cook until squash is softened , approximately 15 minutes. Add lentils, broth, and water. Season with more sea salt and pepper. Bring to a boil. Add sausage back to the pot. Reduce heat  and simmer for 20-25 minutes until lentils are cooked. Add in Swiss chard and cook a few minutes more until wilted. Squeeze in the lemon juice. Check for seasonings. Serve with some good crusty bread if you like that sort of thing ( we do!)

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Lentil soup with sausage and acorn  squash

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And just like that its soup weather here in NY.  I made this over the weekend and it was a huge hit! We love lentils in our house and I'm always trying to come up with new recipes using what's in season. For me that means whatever I get in my CSA package or what I find at the local farmers market.  Soups are a great way to make a complete, nutritious meal for your family. In this soup, I used acorn squash and Swiss chard. Acorn squash is a great source of dietary fiber, potassium, and vitamins b and c. Freeze was left for a second meal!

Ingredients

• :
• 2 Tablespoons Extra Virgin Olive Oil
• 1 pound ground sausage meat
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 acorn squash , peeled and seeds removed, diced
• 1 tablespoon dried Italian seasoning
• Sea salt and fresh ground black pepper to taste
• 2 cups dried lentils , rinsed
• 4 cups vegetable stock
• 4 cups water
• 2 cups Swiss chard , roughly chopped
• Juice of one lemon

Instructions

1. Heat olive oil in a large soup pot or Dutch oven on high heat. Add sausage and cook until browned. Remove to a plate with a slotted spoon. Reduce heat to medium   Add onions and garlic. Season with salt and pepper and cook until onions are softened. Add squash and italian seasoning. Stir to combine all ingredients. Cook until squash is softened , approximately 15 minutes. Add lentils, broth, and water. Season with more sea salt and pepper. Bring to a boil. Add sausage back to the pot. Reduce heat  and simmer for 20-25 minutes until lentils are cooked. Add in Swiss chard and cook a few minutes more until wilted. Squeeze in the lemon juice. Check for seasonings. Serve with some good crusty bread if you like that sort of thing ( we do!)