Squash and Red Lentil Soup

The days are starting to get a bit gloomy and chilly. It seems like summer has officially ended with the turn of a switch. Super warm and hot one day and right into Fall weather the next. I always miss Summer when its gone but Fall is my favourite season so the sad feelings don’t last for long. Soup is a great way to ring in this new season. This soup is colourful, delicious and nutrient dense of course. The sweetness from the squash made this a hit with the kids and the addition of lentils make this soup higher in protein and fibre while adding in a bit of iron. The extra step of roasting the veggies ahead of time adds lots of flavour to the soup, however if you are in a rush this step can be skipped as the soup is just as delicious without roasting the veggies first. Squash soup has always been one of my favourites and I’m happy that the kids are fans too.

Squash and Red Lentil Soup

Makes ~ 8 to 10 bowls

Ingredients

2 tbsp Olive Oil

1 onion, chopped

1 buttercup squash, cubed

2 potatoes, cubed

1 sweet potato, cubed

8 cups water or stock (add enough to cover vegetables, vegetable or chicken stock would work)

1 cup red lentils, rinsed

Directions:

• Preheat oven to 400 degrees

• Roast potato, squash and sweet potato in oven for 20-25 minutes or until caramelized and golden

• In a stock pot, heat oil over medium heat and sauté online for 2-3 minutes.

• Add in roasted veggies, water and red lentils

• Bring soup to a boil then reduce heat and simmer soup for 30 minutes

• Using an immersion blender puree soup or use a blender to puree soup in batches