squash and lentil soup

garlic, 1 clove, minced
1/4 minced onion
2 scallions, chopped
1/2 red bell pepper, chopped
2 carrots, chopped
2 small zucchini, chopped
1 small (tiny) butternut squash, peeled and chopped
1 1-lb bag dried lentils, rinsed
1 16 oz can diced tomatoes
2 chipotle chiles in adobe sauce, minced
1 tbsp olive oil

saute garlic, onions and scalllions and chiles in olive oil for 2 minutes. Add carrots, peppers and saute for a minute more. Add zucchini and butternut squash and saute for about 2 minutes. The add lentil, tomatoes and four cups of water. Simmer until squash and lentils are soft. Season with salt, pepper and a pinch of curry powder. Serve over fresh spinach.

Serving Size: makes 11.5 1-cup servings