Roasted Butternut Squash & Lentil Soup
Prep Time
1.5 hours
Prep Notes
Cooking Time
1 hour and 20 minutes
Yields
2
Ingredients
2 cups butternut squash (medium diced)
1 garlic bulb
1 organic carrot (small diced)
1 organic celery stalk (small diced)
1 organic medium onion (small diced)
1/8 cup organic apple cider
3 cups homemade chicken or vegetable stock (or frozen)
1 can low sodium lentils, drained & rinsed
Roasted pumpkin seeds
Thyme sprigs
Organic cold-pressed Olive Oil
Directions
Roasting vegetables:
Pre-heat oven to 400°F. Peel and cut butternut squash into a ½ inch dice. Place on baking sheet and drizzle with olive oil, salt & pepper. Toss with 1-2 thyme sprigs.
Cut garlic bulb in half across cloves cluster. Drizzle with olive oil, salt & pepper. Wrap up halves in aluminum foil. Place on baking sheet with squash. Roast for 1 hour or until vegetables are tender.
In a medium pot, sauté diced carrots, celery, and onion with some olive oil, until onions are translucent, about 5-7 minutes. Season with salt & pepper. Add roasted garlic by squeezing the cloves out of their skins. Smear and stir into the mixture. Toss roasted butternut squash & lentils into the mixture. Deglaze bottom of pot with vinegar. Add stock, bring to a simmer. Cook for 10-15 minutes.
Enjoy!
Notes
Serving variations:
• For chunky soup, serve as is. Garnished with roasted pumpkin seeds.• For smooth soup, puree with an immersion blender. Garnish with pumpkin seeds.• For a soup in between chunky & smooth, puree half of soup then add back to the other half. Garnish with pumpkin seeds.
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† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)
† © 2005 Integrative Nutrition Inc. (used with permission) †† © 2007 Integrative Nutrition Inc. (used with permission)
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