5 ½ Cup Low Sodium Chicken Broth
1 lb. Butternut squash (Peeled, seeded, and chopped)
1 Cup Chopped onions
1-Cup Lentils
1 Ripe Tomato (Peeled, cored, and Chopped)
1 Medium Carrot (Chopped)
1 Celery Stalk (Chopped)
¼ Cup Dry White Wine
2 tbl. Lemon juice
1 tbl. Curry Powder
1 Large Garlic Clove (Minced)
1 Bay Leaf

Combine all ingredients in large saucepan; simmer until vegetables and lentils are tender (About 45 minutes). Thin soup with more broth if necessary. Season with lite salt and pepper to taste.

Yield: 6 Servings