Roasted Butternut Squash Soup

Roasted Butternut Squash soup is one of my favourite soups to enjoy in the fall. I have been eating it for years and never get sick of this simple, clean recipe. It has a creamy texture and a sweet taste without including any unhealthy ingredients... its just vegetables and lentils! So if you're looking for the perfect fall soup, this one should be right up your alley. 

What You'll Need: 

3 large carrots ( peeled and chopped)

1 onion ( chopped) 

4 cloves of garlic ( chopped in half)

1 butternut squash ( peeled and chopped) 

half a sweet potato ( peeled and chopped) 

1 red pepper ( chopped) 

3 tbsp. olive oil 

salt and pepper 

chicken/ vegetable broth ( enough to produce 8 cups) 

1 cup red lentils

1. Take your peeled and chopped vegetables, and garlic, place in a roasting pan. Drizzle with olive oil, season with salt and pepper, allow to broil until soft (approx. 40 mins) 

2. While the vegetables are broiling combine 8 cups of chicken/vegetable broth  and 1 cup red lentils in a large pot. Do not turn on yet. 

3. When vegetables are almost done turn on soup pot and bring to a boil. Add vegetables and cook for 45 minutes. 

4. Blend soup together using either a blender, hand held blender ( which is what I use) or a food processor, until creamy.