Butternut Squash and Lentil Soup!

Take advantage of the fresh vegetables available this season and make this delicious, healthy, and nutritious Butternut Squash with Lentils soup. Garnish with fresh cilantro and enjoy!


4 cups vegetable broth

4 cups water

1 pound butternut squash; peeled and chopped finely

2 teaspoons olive oil

1 medium onion

1 large clove garlic

2 medium carrots

2 medium size celery sticks

3 teaspoons curry powder

1 cup frozen peas

1 can (15 ounces ) brown lentils

1/4 cup lemon juice

1/2 cup fresh cilantro

Place vegetable broth, water, and squash in a large sauce pan. Bring to a boil, reduce the heat, cover and simmer for 10 minutes.

In the mean time chop all the vegetables into small pieces.

Heat oil in a medium saucepan, (medium to high heat).

Add and cook; onion, garlic, carrots, celery until soft.

Add curry powder and stir until mixed well together.

Next, add the vegetables to the squash mixture. Add peas, lentils, lemon juice, and cook/simmer for 10 minutes.

Serve the soup sprinkled with cilantro or with your favorite garlic bread.