Creamy Butternut & Lentil Soup
 
Ingredients
  • 2 Tbsp oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 3 carrots, peeled and diced
  • 20-26 oz chopped butternut squash
  • ½ cup red lentils
  • 6 cups water
  • 1 tsp salt, or to taste
  • ½ tsp cumin
Instructions
  1. In a saucepan or soup pot, heat oil. Add onion and garlic and saute until soft, 5-7 minutes. Add carrots and butternut squash and cook 2-3 minutes.
  2. Add lentils and water and bring to a boil. Lower heat and simmer for 20-30 minutes, until vegetables are super tender and almost disintegrated on their own. Watch the pot as lentils will drink up a lot of water. Blend using a blender or immersion blender. Season with salt and cumin.
Recipe by Between Carpools at https://betweencarpools.com/creamy-butternut-lentil-soup/