It's been so chilly around here lately, the perfect weather for a bowl of steaming hot soup.
I actually made this batch for myself, to have during the week for a quick lunch, because I'm trying to eat healthier and get to where I was pre-holidays.
This is a very easy soup to get going, you can pop everything in, in the morning, then let it cook on low all day long. I give it a quick whiz with the immersion blender and it's done.
My husband and children are not very big fans of butternut squash, so I really do make this just for myself to enjoy, and it last quite a while because it makes a pretty big batch.
Thank you to Claire from The Witt Family on Youtube for this wonderful recipe.
Butternut Squash and Lentil Soup
1 Butternut Squash
1 Large Onion, diced
2 to 3 Garlic cloves, chopped
Salt & Pepper to taste
2 tsp smoked paprika
1 cup lentils
1 vegetable stock cube
3.5/4 cups of boiling water ( I used a box of Garden Vegetable Broth, 32 oz. )
Peel butternut squash, cut in half and remove all seeds. Cut into chunks and place in a slow cooker. Add the diced onion, garlic and season well with salt and pepper and paprika. Add in the cup of lentils, and the vegetable broth. Cover and cook on Low for 6 to 7 hours.
Once done, use an immersion blender to puree the soup. Check the seasonings and adjust accordingly. Enjoy!!!