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Ingredients

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• 2 medium acorn squash* ((halved // optional for use as bowls))
• 1 Tbsp melted coconut oil ((or avocado or grape seed oil))
• 1 Tbsp maple syrup or coconut sugar ((plus more to taste))
• 1 1/2 Tbsp coconut oil ((or avocado or grape seed oil))
• 1/2 medium white or yellow onion ((diced))
• 3 cloves garlic ((minced))
• 4 cups cubed sweet potato, carrots, or butternut squash ((or a mixture of all three))
• 1 quart vegetable broth (DIY or store-bought)
• 1 tsp fresh or dried sage, fresh or dried thyme, or 2 bay leaves (amount as original recipe is written)
• 1 cup red lentils ((optional // for protein / fiber))
• Sea salt and black pepper ((to taste))
• 1-2 Tbsp maple syrup or coconut sugar ((optional // depending on sweetness of your carrots/potato/squash))
• Sautéed kale* or Kale Chips
• Diced red onion
• Baked chickpeas
• Fresh parsley
• Pomegranate arils
• Vegan Gluten Free Cornbread