Almost Fat-Free Vegetarian Butternut Squash Soup

Recipe by MissLinguist
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Remove seeds, peel, and cut the squash into small 1 inches cubes.
  • Cut the zucchini and bell pepper into small chunks.
  • Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
  • Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
  • Do not drain the liquid.
  • Pour the soup into a blender, add spices, and blend until smooth.
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