Name: Butternut Squash Lentil Soup
Prep time: 10 min
Cook time: 20 min
Yield: 5 people
Ingredients: 2 tbsp extra virgin olive oil; 1 onion (diced); 3 cloves garlic (crushed); 2 stalks celery (diced); 4 tbsp curry powder; 8 cups chicken or vegetable broth; 1 14.5 ounce can fire-roasted crushed tomatoes; 2 cups butternut squash (chopped); 3 carrots (sliced); 2 1/2 cups dry lentils (any color (I especially like red for this recipe)); Sea salt and pepper (to taste)

Butternut Squash Lentil Soup

Yum, Yum! Get the kiddos to help chop! Heat the oil in a large pot and saute onions, garlic, and celery for about 3 minutes. Add the remaining ingredients and bring the mixture to a boil. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients. Add salt and pepper to taste. Leftovers are GREAT!!!

Servings	Prep Time
5 people	10 minutes

Cook Time

20 minutes

Servings	Prep Time
5 people	10 minutes

Cook Time

20 minutes

Butternut Squash Lentil Soup

Servings	Prep Time
5 people	10 minutes

Cook Time

20 minutes

Servings	Prep Time
5 people	10 minutes

Cook Time

20 minutes

Ingredients

2 tbsp extra virgin olive oil
1 onion diced
3 cloves garlic crushed
2 stalks celery diced
4 tbsp curry powder
8 cups chicken or vegetable broth
1 14.5 ounce can fire-roasted crushed tomatoes
2 cups butternut squash chopped
3 carrots sliced
2 1/2 cups dry lentils any color (I especially like red for this recipe)
Sea salt and pepper to taste

Servings: people

Recipe Notes

Optional Add-ins:

Fresh basil, sprinkled as a garnish
Red pepper flakes. For more spice, add to individual bowls.

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Butternut Squash Lentil Soup

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