Lentil, Butternut Squash, Apple, and Curry Soup!
I was going to make a simple butternut squash soup, but I was more in the mood for a hearty
almost- stew, so I searched my fridge and pantry for some inspiration. This is what I came up with:
1 cup lentils
1 can Trader Joe's diced tomatoes
1 quart chicken stock
2 cups water
1 package Trader Joe's butternut squash
1 green apple, diced
3 small carrots, diced
3 stalks celery, diced
1 onion, diced
2 cloves garlic, minced
3/4 tbsp curry powder
1 sprig fresh thyme
1 bay leaf
2 tbsp olive oil
salt and pepper to taste
1 tbsp balsamic vinegar
Heat olive oil in large pot on medium high heat. Add onions and saute until translucent. Add carrots, celery, squash, and apple, salt & pepper and cook for 8-10 minutes. Add garlic and curry powder and cook for 2 minutes.
Add tomatoes, lentils, and herbs to pot. Cover with lid, reduce heat to medium and cook for 10 minutes. Remove lid, add stock and water to pot. Bring to a boil, then reduce heat to a simmer. Cook soup for 1 hour or until vegetables and lentils are tender, adding water if needed.
Blend 3 cups of soup in blender, then return to pot to thicken soup. Stir in balsamic vinegar. Salt and pepper to taste. Serve hot.