Winter Squash is great winter food full of vitamins and minerals such as beta carotene, vitamin C, potassium, fiber, manganese, folate, omega-3 fatty acids, vitamin B1, copper, vitamin B6, B3 and B5
- 1 Tbsp. Olive Oil
- 2 teaspoons minced garlic
- 1 cup diced celery
- 1/2 cup diced onions
- 1/2 cup carrots, chopped
- 2 lbs. of winter squash, roasted
- (acorn, butternut, kabocha, delicate)
- 1/2 cup red lentils, dry
- 4 cups Vegetable stock
- 1 teaspoons salt
In a large soup pot, sauté garlic, celery, onions and carrots in olive oil for 5 minutes or until the vegetables are transparent; stir frequently.
Add the squash, lentils and stock. Simmer until the vegetables are tender, about 30 minutes.
Puree the soup in a blender or food processor until smooth or just serve as is!
HOW TO Roast Butternut Squash
- 1. To roast the squash, cut it in half lengthwise and scoop out any seeds. Place each half cut side down on a baking sheet that has been brushed with olive oil.
- 2. Roast at 400F for 30 to 40 minutes or until the squash is tender when pierced with a fork.
- 3. Once cooled, scoop the flesh out and set aside.