Monday, January 21, 2013

Lentil and Butternut Squash Soup

I adapted this recipe slightly from this blog I love how the butternut squash cubes cook down a little and add creaminess to the broth. My boys enjoy this soup also.-Sarah

2 T. olive oil
4 garlic cloves
3 carrots
1 onion
1 med. butternut squash, peeled and cubed
8 cups chicken broth
1 1/2 cups lentils
1 bunch kale, washed and roughly chopped
1 t. oregano
1 t. thyme
salt and pepper

  • In a large pot heat olive oil. Add onion and garlic. Cook a minute until onion starts to soften. Add carrot and squash. Cook and stir a few minutes until onion is cooked.
  • Add remaining ingredients and bring to simmer. Cook about 30 minutes until veggies are done.

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