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Butternut Squash Lentil Soup

Yum, Yum! Get the kiddos to help chop! 
Course Main Course
Keyword butternut squash, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5


  • 2 tbsp extra virgin olive oil
  • 1 diced onion
  • 3 cloves crushed garlic
  • 2 stalks celery diced
  • 4 tbsp curry powder
  • 8 cups chicken or vegetable broth
  • 1 14.5 ounce can of fire-roasted crushed tomatoes
  • 2 cups chopped butternut squash
  • 3 sliced carrots
  • 2.5 cups dry lentils
  • Sea salt and pepper to taste

Fresh basil, sprinkled as a garnish Red pepper flakes. For more spice, add to individual bowls.


    • Heat the oil in a large pot and saute onions, garlic, and celery for about 3 minutes. Add the remaining ingredients and bring the mixture to a boil. Simmer for about 15 minutes. Be careful not to overcook; the vegetables should stay a little firm so they maintain more of their nutrients. Add salt and pepper to taste. Leftovers are GREAT!!!

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