Recipe :: Butternut Squash Lentil Soup
[ Sorry Guys, I forgot to take a pic before I ate it all :(]
This recipe is a mash up of about three different recipes I found online. I was interested in making a lentil soup because I had a tub full that someone had gifted me a few months ago. In my search, I ran across a recipe that also had butternut squash and since I had one laying around, I decided to include that as well. It really became a recipe based on what I already had in the house and was a good way to use up a few things. I have to admit that I was really surprised by how good it came out. I was a little scared being that it was kind of a hodge-podge of ingredients.
1 medium sized butternut squash
1 cup of lentils
2 tablespoons red curry paste
1 vegetable bouillon cube
1 cup of vegetable broth
3 cups of water (I didn’t have enough broth, hence the bouillon cube and water addition)
½ medium onion
1 tbs lemon juice
1 tbs agave nectar
salt and pepper to taste
- I pre-heated my oven to 350˚F and washed, peeled and cubed the butternut squash. I brushed it lightly with olive oil and place it on a baking dish uncovered in the oven for about 30-45 minutes.
- While the squash was roasting, I diced the onion and dumped all of the other ingredients into my crockpot on low heat.
- Once the squash was done, I added them to the crockpot and let it cook for about 8 hours.
That’s it! 8 hours later, my house smelled great and I had a great tasting hearty dinner. It was really cold that day as well so a warm soup really hit the spot.