This is another recipe we enjoyed last night. As it takes so long to make Eunice brought it along already prepared for us to try. There were a lot of questioning looks after finding out what kind it was but it is so yummy! Even those who do not like squash really liked this soup.
Butternut Squash Lentil Soup
4 1/2 cups cooked and mashed squash
7-8 cups chicken broth (7 cups makes soup thicker)
1 or more apples peeled, cored and chopped.
1/2 cup minced onion
1 tbsp. brown sugar
1 tsp. minced fresh sage or 1/2 tsp. ground sage (poultry seasoning or thyme will do)
1/4 tsp. ground ginger
1 cup lentils
3/4 -1 cup diced carrot
1/4-1/2 cup red sweet pepper
Add at serving time: 1/2 cup cream or 1/2 and 1/2 (Use milk if you have no cream) and sprinkle with pumpkin seeds if desired.
Combine all ingredients but cream in a slow cooker. Cook on high 3 hours or low 6 hours.
Puree in blender or food processor. Add salt and pepper to taste.
This soup freezes well.
Enjoy!
Blessings,
Liisa
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