Name: Spicy Vegan Acorn Squash Soup
Prep time: 25 min
Cook time: 25 min
Yield: 5
Ingredients: Dried split peas - ½ cup; Dry lentils - ½ cup; Water, divided - 3 ½ cups; Garlic, diced - 1 clove; Diced fresh ginger - ½ tablespoon; Salt, or to taste - 1 ¼ teaspoons; Ground turmeric - ½ teaspoon; Ground black pepper - ½ teaspoon; Chile powder - ½ teaspoon; Ground cinnamon - ¼ teaspoon; Ground cumin - ¼ teaspoon; Dried red chile pepper, crushed - 1; Bay leaves - 2; Cubed peeled acorn squash - 2 cups; Cubed yam - 2 cups; Tomatoes, diced - 2; Onion, diced - ½

Ingredients for - Spicy Vegan Acorn Squash Soup

1. Dried split peas ½ cup

2. Dry lentils ½ cup

3. Water, divided 3 ½ cups

4. Garlic, diced 1 clove

5. Diced fresh ginger ½ tablespoon

6. Salt, or to taste 1 ¼ teaspoons

7. Ground turmeric ½ teaspoon

8. Ground black pepper ½ teaspoon

9. Chile powder ½ teaspoon

10. Ground cinnamon ¼ teaspoon

11. Ground cumin ¼ teaspoon

12. Dried red chile pepper, crushed 1

13. Bay leaves 2

14. Cubed peeled acorn squash 2 cups

15. Cubed yam 2 cups

16. Tomatoes, diced 2

17. Onion, diced ½

How to cook deliciously - Spicy Vegan Acorn Squash Soup

1 . Stage

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.

2 . Stage

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.