Red Lentil and Butternut Squash Soup
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Ingredients
- 1lb red lentils
- 1 Medium butternut squash (about 2 lbs, peeled, seeded and chopped into 1)
- 1 sweet onion (peeled and chopped)
- 2 quarts chicken or vegetable stock
- 8-10 fresh sage leaves (chopped)
- 1 tablespoon ghee or olive oil
Directions
| Step 1 | |
 Heat ghee or oil in a soup pot on medium heat Add onions and cook until translucent, about five minutes | |
| Step 2 | |
 Add squash and mix well, continue cooking for ten minutes, stirring occasionally to keep squash from sticking Add stock and simmer, covered for thirty minutes | |
| Step 3 | |
 Add red lentils, and sage, and cook. covered for thirty more minutes. Taste soup for seasoning, add salt or pepper if needed Puree until smooth | |