American · lunch

Butternut Squash and Apple Soup

Name: Butternut Squash and Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: Butternut squash, peeled and cubed, 1 small; Apple, 1 medium; Onion, 1 medium; Carrot, 1 medium; Celery, 1 stalk; Red lentils, dry, 1/3 cup; Olive oil, 1 1/2 tbsp; Garlic, 2 cloves; Water, 5 cups; Ground cinnamon, 1/2 tsp; Ground nutmeg, pinch; Salt and pepper, to taste

A velvety, lightly sweet squash soup with apple, carrot and red lentils, no cream required.

45 min4 servings

2598g49g6g

Apple adds sweetness and red lentils make the texture creamy and the soup more filling.

Ingredients

Butternut squash, peeled and cubed1 small
Apple1 medium
Onion1 medium
Carrot1 medium
Celery1 stalk
Red lentils, dry1/3 cup
Olive oil1 1/2 tbsp
Garlic2 cloves
Water5 cups
Ground cinnamon1/2 tsp
Ground nutmegpinch
Salt and pepperto taste

Steps

Warm the oil and cook the onion, carrot and celery for 6 minutes. Add the garlic for a minute.
Add the squash, chopped apple, lentils, water, cinnamon and nutmeg.
Simmer for 25 minutes until the squash is fork tender.
Blend until completely smooth and season to taste.

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Adapted from Food Revolution Network