Red Lentils and squash soup

Name: Red Lentils and squash soup
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups cubed butternut sqaush; 4 parsnips cubed; 1 large onion chopped; 1 carrot chopped; 4 cups chicken stock low sodium; 2 cups red lentils; to taste salt and pepper; 1 tbsp. cumin ( optional); 2 tbsp. olive oil

nancy stinson @2711cook

Cooking times are approximate

nancy stinson @2711cook

Cooking times are approximate

Saved

Ingredients

60 mins

8 servings

3 cupscubed butternut sqaush
4parsnips cubed
1large onion chopped
1carrot chopped
4 cupschicken stock low sodium
2 cupsred lentils
to tastesalt and pepper
1 tbsp.cumin ( optional)
2 tbsp.olive oil

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Steps

60 mins

1

Saute onion in olive oil til soft. Add sqaush, parsnips, and carrot. Continue cooking for 3 minutes
2

Add chicken stock and simmer for 30 minutes.
3

Add red lentils and cumin. Simmer til lentils begin to break apart. About 20 minutes. May need to add water if too thick up to 2 cups.
4

In small batches blend until smooth in blender ( or use stick blender ). Add salt and pepper as desired and reheat to serve.
5

Thick and creamy.