There's nothing like a warm bowl of smooth, butternut squash soup to cozy up with on a cool, autumn day. Not only is it full of important vitamins, minerals, and antioxidants, butternut squash soup is a fall staple, and always a delicious hit at holiday get-togethers.
Yields : 4-6 bowls
Prep Time : 25 min.
Cook Time : 45 min.
1 butternut squash
1-1.5 cups of red lentils
4L of bone broth or veggie broth
5 leaves of sage
Extra water if needed
1. Sauté butternut squash, onion, carrots, and lentils in a large pot. Add the squash and cook until it begins to soften, stirring occasionally.
2. Add the garlic. Stir and cook, then add your bone or veggie broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender.
3. Transfer the soup to a blender, and blend until smooth. Return to pot, adding in any remaining stock or extra water until desired consistency. Season with salt and pepper and garnish with sage leaves. Enjoy!