Lentil Butternut Squash Soup
Ingredients
1 cup dry brown lentils
1 pound butternut squash, halved, seeded, peeled, and cut into ¾ inch pieces
2 ½ cups vegetable or chicken broth
2 cups water
3 medium carrots, chopped (1 ½ cup)
2 stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 cloves garlic, minced
1 tsp cumin
¼ tsp ground turmeric
¼ tsp black pepper
olive oil (optional, see below)
Directions
- Rinse and drain lentils. In slow cooker, combine lentils, squash, broth, water, carrots, celery, onion, garlic, and spices.
- Cover and cook on low-heat for 4 hours or high or 2 hours.
- In large sauce pan, heat olive oil. Add onions, celery, carrots ,garlic, and cook until onions are translucent (5 minutes).
- Add spices and cook 2 minutes more.
- Add butternut squash, broth, water, and lentils.
- Cover and cook on low heat 1-2 hours.
Unused Content: