Butternut Squash and Lentil Soup

"I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada."
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Ready In:
1hr 15mins




  • 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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  1. This was good. I reduced the stock and used pureed squash (cause I had it in my freezer) I also used red lentils, because I like how they break down. So my texture was off from the recipe but the flavour was great. My friends asked for the recipe. Simple, and tasty, enjoyed with a bread.


I'm a mom and I love to cook. Started cooking when I was 20, and found I love to do it! I love to experiment with new stuff all the time, and I hate prepackaged foods and recipes that use them, so I always try to figure out the ingredients on my own to copy a recipe. I just don't think that opening a can of baked beans and adding something to it makes for homemade beans!!) My husband had a heart attack last year at the age of 39! So now, we try to eat a lot healthier. I am always looking for ways to get more veggies into him. In my recipes, I never add salt, but I post it here cuz I know most people still like the taste. It takes a while, but you get over it when you cut it out of your cooking. We don't even have a salt shaker anymore. Poor guests! I love that when I post something here, I can see the nutritional breakdown so I know what he can and can't have. I've printed all kinds of recipes that I've found here and made up a heart friendly cookbook for us.
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