| 8 | 40 | 306 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 3 |
| 2 cup | Butternut squash (peeled and cubed) |
| 3 medium | Carrots (peeled and sliced) |
| 2 medium stalk(s) | Celery |
| 1 onion(s) | Sweet onion |
| 2 clove(s) | Garlic (crushed) |
| 2 cup | Bone broth, Organic ((can also use water or vegetable stock)) |
| 1/2 cup | Red lentils, raw (well rinsed) |
| 1 tbsp | Olive Oil, Extra Virgin |
In a medium sause pan, add oil and fry for about 5 minutes the butternut squash, carrots, celery, onions, and garlic
Add bone broth and lentils and bring to a boil. Cover then reduce to medium heat.
Simmer for about 20 minutes until all vegetables are tender.
Transfer mixture to a blender or use an immersion blender to puree to desired consistency.
* Makes about 3 cups.
| Meat Alternative | 0.6 |
| Vegetables | 5.0 |
