Butternut Squash and Lentil Soup

Recipe by C and Ds Mommy
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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
  • Add carrots, celery and squash and continue cooking for another 10 minutes.
  • Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
  • Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
  • * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!
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