Butternut Squash and Lentil Soup

Ingredients:

• 1 lb of butternut squash; peeled and chopped into small pieces

• 1 large yellow onion; finely chopped

• 1/2 cup of yellow lentils (I used Indian split & skinned green gram lentils, but truthfully, any type of lentil works).

• 1 large carrot; peeled and finely chopped

• 4.5 cups of veggie broth/stock

• 1 tbsp of olive oil

• 1/2 tsp of turmeric

• 1/4 tsp of cayenne pepper (or more if you like it spicy)

• 1/4 tsp of paprika

• 1 bay leaf

• Kosher salt & freshly ground pepper

In a large pot, heat your olive oil on medium heat. Add in your onions and cook until glossy. Add in all your spices (turmeric, cayenne, paprika, salt and pepper) and coat the onions well. Cook until fragrant.

Add in your butternut squash and mix well, making sure everything is coated. Add in your lentils and toast them for about 2 minutes.

Pour in your broth, add your carrots and bay leaf. Bring to a light boil and once boiling, reduce to simmer and cover.

Cover and let simmer for about an hour. Adjust the seasoning as needed.

Serve with some crusty bread for the perfect freezing day lunch!

Note: You could totally blend this to make it a creamy soup, but I actually like it brothy!