Spiced squash & lentil soup with fried shallots from Something from Nothing (page 75) by Alison Roman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute red onions for shallots, kabocha squash or butternut squash for acorn squash, yellow lentils for red lentils, white wine vinegar for sherry vinegar, and sour cream for yogurt.

  • Pandan on May 04, 2026

    This was quite nice, unfortunately my kids weren’t convinced. Next time I would leave out the spring onions on top or use less because it was a bit too overwhelming (although normally I love onions).

  • shelbstirr on April 21, 2026

    Tasty soup, but not extra special. I’d love to try adding all of the spices to the soup rather than the onions, and adding some greens and carrots at the same time as the lentils. The browned shallots are a special touch. The yogurt stirred in is another valuable element. Stirred in dill and cilantro.

  • rachael_18bc7s on April 20, 2026

    I really didn’t want to eat squash and lentil soup when I started making this, but I was so glad I did. Filling and cozy. A couple notes: - had to keep adding splashes of water when cooking squash so it didnt stick - mashed squash with potato masher - ended up leaving all 3 shallots in the soup and frying extra for the top

  • DebCooks on April 07, 2026

    Very good. The squash is mellowed out by the vinegar at the end. I added 2 tablespoons of sour cream to the pot at the end of cooking time. It added a nice creamy texture. Will make again and the fried shallots are delicious as a finisher.

  • EatinSnax on March 29, 2026

    We enjoyed this very much, and will be repeating it. It was less sweet and more filling than other squash soups I’ve made. I especially liked the final texture of acorn squash and lentils melting into soup without needing to purée it into a baby food texture. I did splash some water in to deglaze a couple times while the squash was cooking so the fond wouldn’t burn, coating everything in the flavor of fried shallots and spices. Really nice!

  • skvalentine on March 23, 2026

    Pretty good! Used a Seminole pumpkin. I think I'd actually prefer the taste without the sweetness of pumpkin, but I appreciate the extra fiber and nutrition :) The friend onions (didn't have shallots) were outstanding and definitely the best part.

  • simone_lu3llo on February 15, 2026

    It turned out very good, everyone enjoyed! The acorn squash dissolved nicely into the soup, however, I was worried during the first 15-20 min step of the squash and garlic sitting in the pot with no liquid. I had to add a bit of water to the bottom of the pot to keep it from burning.

  • Apollonia on January 03, 2026

    Very good soup, with lovely flavor and (relatively) minimal ingredients. Serves 6 easily.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.