Butternut Squash and Red Lentil Soup

AZmom09

Tue, Nov 15 2011, 7:39 am

Just made this and it will now be an often used recipe- its sooo good!

Butternut Squash and Red Lentil Soup

1 medium chopped onion

1 cup chopped carrots

2 cloves of minced garlic

1 tsp of olive oil

1 cup of dry red lentils

2 medium butternut squash- cut in half and seeds scooped out and bake in oven uncovered till middle is soft. Scoop out and smash it a bit- not like puree, but not chunks...OR you could just cut up into chunks and add to soup with lentil at the beginning (no prebaking) but I liked it better with squash blended and it was easier than cutting it up.

6 cups of vegetable broth (divided 4 cups and 2 cups) - or just water. if you want a bit of soup mix too..
Seasonings to taste: (I used a pinch to two pinches of each)

Dried oregano,black pepper, salt, garlic and onion powder and bit of tumeric.

Heat oil in a large soup pot, and sauté the onion, carrots and garlic for about 5 minutes or until the onions are tender. Add lentils and 4 cups of the broth to the pot.
While that boils- let butternut squash cook in oven. Add in squash and Add the seasonings and let simmer for about 30 minutes.

The lentils soaked up a lot of the broth so at the end to make it less thick can add the extra 2 cups of broth.

Enjoy!