Food/Cooking

Roasted Butternut Squash and Red Lentil Soup!!!

Want a recipe for comfort? There is nothing more soothing than a hearty, hot bowl of soup on a chilly fall day. Soups are the greatest comfort foods; they satisfy cravings, and keep you full longer. In this fall recipe, sweet, velvety squash and nutrition-packed red lentils blend together to make a perfectly delicious and nutritious meal. This simple recipe is even elegant enough to serve to guests. prep time: 30 minutes cooking time: 1 hour yields: 6 servings Ingredients:  2 pounds butternut squash, peeled and chopped into cubes  3/4 cup red lentils  1 large onion, chopped  4 garlic cloves  1 carrot, peeled and chopped  1 parsnip, peeled and chopped  1 celery stalk, chopped  6 cups chicken or vegetable broth  1 teaspoon fresh thyme, minced  3 tablespoons olive oil  1 teaspoon allspice  salt & pepper to taste  roasted pumpkin seeds (optional for garnish) Preparation: Step 1: Preheat oven to 350 degrees. Toss chopped butternut squash in roasting dish with 1 1/2 tablespoons olive oil, thyme, garlic cloves, fresh cracked salt and pepper. Roast for 30 – 40 minutes, or until soft. Step 2: Heat the remaining of the olive oil (1 1/2 tablespoons) in a large pot. Waiting 3 to 5 minutes before adding the each ingredient, slowly add chopped onion, carrot, parsnip, and celery. Step 3: Add red lentils and broth to the pot; bring to a boil. Reduce heat and simmer. Step 4: Once the squash is ready, add it to soup and remove soup from heat immediately. Cool slightly. Step 5: Puree soup in batches with a regular blender, or with an immersion blender. Step 6: Pour blended soup back into pot under low heat to warm it. Season with allspice and salt and pepper, to taste. Step 7: Ladle soup into bowls. Garnish with thyme, roasted pumpkin seeds, a dollop of yogurt (or sour cream), and fresh cracked pepper. Enjoy!