Butternut squash and Red Lentil Soup
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 (washed and picked through for stones)
1 1/2 cups of chopped butternut squash - I used 2 small one peeled and chopped
6 cups of vegetable broth (divided 4 cups and 2 cups) - I used Pacific low sodium
Seasonings to taste: (I used a pinch to two pinches of each)
Dried basil, oregano, thyme, black pepper, and cayenne pepper.
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, squash and 4 cups of the broth to the pot. 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 I added the extra 2 cups of broth. I like my soup to be less thick, but you could forego the extra broth if you like it that way.