Doctored Up Butternut Squash Soup
Ingredients
- 1/2 sliced onion
- a little olive oil
- a splash of water
- a few minced cloves garlic
- 32 ounces butternut squash soup
- 2 cups water
- 3/4 cup red lentils
- 1 1/4 teaspoon curry powder
- 5 ounces frozen organic spinach
- salt and pepper to taste
- 1/3 cup half and half
Preparation
Sauté 1/2 sliced onion in a little olive oil until translucent with golden-brown edges.
Add a splash of water and a few minced cloves garlic, then stir for approximately 30 seconds.
Add 32 ounces of butternut squash soup, 2 cups of water, 3/4 cup of red lentils, and 1 1/4 teaspoon of curry powder.
Cook for 10-15 minutes at a simmer.
Add 5 ounces of frozen organic spinach, salt and pepper to taste, and 1/3 cup of half and half.
Simmer until the lentils are soft and the soup is nice and thick.
