Autumn Lentil and Squash Soup

>Autumn Lentil and Squash Soup
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Perfect fall dish.

Ingredients

  • 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