Red Lentil Roasted Butternut Squash Soup

Ingredients

1. 4 cups homemade or low-fat, low-sodium chicken stock or vegetable stock
2. 2 cups roasted butternut squash
3. 2 cups red lentils
4. 1 cup onions, chopped
5. 3 garlic cloves, minced
6. 2 cups crushed or puree tomatoes
7. 2 Tablespoons olive oil
8. 1 teaspoon salt
9. ¼ teaspoon ground black pepper
10. 2 teaspoons sugar (optional)
11. ½ teaspoon cinnamon (optional)
12. ¼ teaspoon nutmeg

Preparation Steps

1. Measure 2 cups red lentil, set aside.
2. Measure 2 cups roasted butternut squash, set aside.
3. Measure 4 cups vegetable stock, set aside.
4. Add olive oil & onion to stockpot. Stir over medium heat until onions are soft & lightly browned, then, stir in garlic. Add vegetable stock & tomatoes.
5. Add roasted butternut squash then bring mixture to a boil.
6. Add salt & red lentils then simmer for 20 minutes or until lentils are tender.
7. Turn off the heat the stir in the optional sugar & cinnamon. Stir in the nutmeg, and you are ready to serve!

Serve this delicious and hearty soup with a dark leafy green salad in cool weather or anytime of the year. It is loaded with protein and lots of flavor. Enjoy this soup today, then store in the fridge or freeze for leftovers on a busy day. Stir in a little extra water if the soup becomes too thick.