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Ron Lutz II | all galleries >> What're We Having? >> Soups & Stews > Lentil & Butternut Squash Soup
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25-DEC-2008 Ron Lutz II

Lentil & Butternut Squash Soup

3 Large Celery Stalks chopped
2 Carrots - chopped
1 Large White Onion chopped
2 # Butternut Squash peeled, seeded & chopped into 1 cubes
1# Dried Lentils any color will do
4 Cups of Water
2 Cups Vegetable Broth
Tspn Dried Thyme
Kosher Salt & Fresh Ground Black Pepper to taste
Parmesan Cheese shaved
cup Parsley chopped

Combine ingredients in a 6 quart slow cooker and cook on low until vegetables are all tender. Cooking times can vary, so this may take 4 to 8 hours depending on your cooker. Be sure to add water if needed. Serve with a little shaved parmesan and parsley sprinkled on the soup.

Canon EOS 40D ,Canon EF 35mm f/1.4L USM
1/80s f/2.2 at 35.0mm iso400 full exif

other sizes: small medium original auto
Sue Roberts01-Jan-2009 15:08
sounds and looks delicious
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