Butternut Squash Lentil Soup

 

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!!!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 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

Notes

Optional Add-ins:
  • Fresh basil, sprinkled as a garnish
  • Red pepper flakes. For more spice, add to individual bowls.
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