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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is an amazing soup. My husband loves it. I got it in a flyer and changed it to my liking. Sometimes I add a little more cumin Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
1 cup diced celery |
1 butternut squash |
1/2 teaspoon ground cumin |
4 cups chicken broth |
1 (19 ounce) can rinsed lentils |
1 cup shredded gouda cheese |
salt and pepper |
Directions:
1. Heat oven to 350c.
2. Cut squash in half and place face down on baking sheet with a little water.
3. Bake for 30 minutes.
4. Take out of oven can peel off skin, chop up and set aside.
5. In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.
6. Add broth and bring to a boil, add the squash and cumin.
7. Reduce heat and simmer for 5-10 minutes.
8. In a blender in batches, puree soup until smooth.
9. Return to pot, stir in lentils until they are hot - 2minutes or so.
10. Add Salt and Pepper.
11. Remove from heat and stir in Gouda.
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