Creamy Acorn Squash And Lentil Soup (Vegan) - cooking recipe

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 medium acorn squash, peeled and chopped
1 -2 leaf fresh sage, finely chopped (optional, or use A 1/4 tsp dried)
4 cups vegetable broth
1 cup red lentil, rinsed

Preparation

Warm the oil in a soup pot/dutch oven. Add in the onions and allow them to cook over medium heat until translucent (about 5-7 minutes).
Add in the acorn squash, let that cook together for a few minutes along with the sage.
Add in the broth followed by the lentils; stir well and bring to a boil.
Once boiling, bring back down to medium heat, cover and allow to simmer for about 20 minutes, until the squash is soft.
With the squash nicely cooked and the lentils cooked and starting to break up on their own, turn the heat off and blend until smooth (either in batches using a blender, or using an immersion blender).
Garnish with some fresh chives, chopped or in a few long sprigs. A dollop of something creamy would be great as garnish too.