Curried Butternut Squash & Lentil Soup

Brummel & Brown - 1 tbsp
Butternut Squash - 2 cups, cubed
Onion - 1 cup, chopped
Bell Pepper - 1/2 cup, chopped
Garlic - 1 clove, minced
Curry Powder - 1/2 Tbsp
Ginger - 1/2 Tbsp, grated
Ground Cumin - 1/2 tsp
Ground Turmeric - 1/2 tsp
Salt - 1 tsp
Cayenne Pepper - 1/4 tsp
Vegetable Broth - 14.5oz can
Lentils - 3/4 cup, rinsed and drained
Water - 3 cups

1. In a dutch oven, melt butter over medium heat. Add the butternut squash, onion and pepper and cook, stirring occasionally, until onion is tender. Add garlic, curry powder, ginger, cumin, turmeric, salt and cayenne; cook, stirring, 1 minute.
2. To vegetables add broth, lentils and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40-45 minutes. Service with Greek yogurt, toasted coconut or lime wedges (optional).

Number of Servings: 4

Recipe submitted by SparkPeople user TONYNE.