Orange-scented Lentil Soup with Acorn Squash

In order of appearance:

one acorn squash

2 tablespoons olive oil
2-3 oz prosciutto
large pinch of dried sage leaves

1 medium onion, chopped
2 medium carrots, chopped
1 cup lentils, well rinsed
4 cups broth


juice of one orange

salt and pepper to taste


1. Roast the acorn squash: microwave the squash on high for 2 minutes so that it is easier to cut in half. Once it has cooled for a bit, cut it in half and scoop out the seeds and stringy parts. Place the two halves flesh-side down in a baking dish and roast at 400 for about 20 minutes until soft and starting to caramelize.

2. Saute onion, sage, and prosciutto in olive oil in a heavy pot over medium-high heat until onions are translucent and prosciutto begins to brown. Add carrots and continue cooking until soft, about 5 more minutes. Add lentils and stir to coat in the oil. Add broth and let cook over medium-low heat until lentils are tender, about 45 minutes.

3. Stir in juice of orange and cook 5 more minutes.

Serve in warm soup bowls with nice crusty bread and cheese, and poached pears for dessert. A good tempranillo would be a nice wine choice.

This was my first entry into the Royal Foodie Joust. Check out all of the wonderful recipes there!