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!!!
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.
