Gouda and Lentil Soup
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
1 pot
- Serves:
- 6-8
ingredients
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced celery
- 1 butternut squash
- 1⁄2 teaspoon ground cumin
- 4 cups chicken broth
- 1 (19 ounce) can rinsed lentils
- 1 cup shredded gouda cheese
- salt and pepper
directions
- Heat oven to 350c.
- Cut squash in half and place face down on baking sheet with a little water.
- Bake for 30 minutes.
- Take out of oven can peel off skin, chop up and set aside.
- In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
- Add broth and bring to a boil, add the squash and cumin.
- Reduce heat and simmer for 5-10 minutes.
- In a blender in batches, puree soup until smooth.
- Return to pot, stir in lentils until they are hot - 2minutes or so.
- Add Salt and Pepper.
- Remove from heat and stir in Gouda.
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RECIPE SUBMITTED BY
<p>I am expanding my knowledge in the culianry field everyday. I am trying new things all the time. And hoping one day to end up in culinary school. Not necessarily to open a restaurant, but to have the knowledge.</p>