Butternut Squash and Lentil Soup

Prep time: 20 minutes  Cook time: 56 minutes

Ingredients:

  • 5 1/2 cups of butternut squash
  • 1 can (14.5 oz) low sodium vegetable broth
  • 1 can (14.5 oz) low sodium diced tomatoes
  • 1 1/2 cups of green or brown lentils
  • 1/2 cup of water
  • 3 tablespoons of olive oil
  • 3 peeled and diced carrots
  • 2 stalks of celery, diced
  • 1 medium onion
  • 2 tablespoons of chili powder
  • 1/2 teaspoon of ground cumin
  • 3/4 teaspoon salt
  • 1/3 cup cilantro leaves

Instructions:

  1. Heat 3 tbsp olive oil in large pot or Dutch oven.
  2. Add 3 peeled and diced carrots, 2 stalks of diced celery and 1 diced medium onion. Cook for 5 minutes.
  3. Add 5 1/2 cups of butternut squash pieces and season with 2 tbsp chili powder and 1/2 tsp ground cumin. Cook for 1 minute.
  4. Stir in 1 can (14.5 oz) low sodium vegetable broth, 1 can (14.5 oz) low sodium diced tomatoes, 1/2 cup of water and 1 1/2 cups small town and green lentils.
  5. Cover and simmer over medium-low heat for 40 minutes, stirring occasionally.
  6. Uncover and stir in 3/4 tsp salt.
  7. Simmer, uncovered, for 10 minutes.
  8. Stir in 1/3 cup cilantro leaves, chopped.
  9. Serve and enjoy!!