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Butternut Squash Lentil Soup

Yum, Yum! Get the kiddos to help chop! 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!!!

Servings	Prep Time
5people	10minutes

Cook Time

20minutes

Servings	Prep Time
5people	10minutes

Cook Time

20minutes

Ingredients

2tbsp extra virgin olive oil
1 oniondiced
3cloves garliccrushed
2stalks celerydiced
4tbsp curry powder
8cups chicken or vegetable broth
114.5 ounce can fire-roasted crushed tomatoes
2cups butternut squash
3 carrotssliced
2 1/2 cups dry lentilsany color (I especially like red for this recipe)
Sea salt and pepperto taste

Recipe Notes

Optional Add-ins:

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