|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.