This soup is perfect for a chilly winter evening – hearty, rich and absolutely delicious.
By Kelsey Hilts
- ½ cup chopped leek
- 3 garlic cloves, minced
- 1 yellow onion, chopped
- 2 Fresno red peppers, chopped
- 1 Tbsp minced ginger
- 1-2 carrots, sliced in rounds
- 1 cup dried lentils
- 6 cups low-sodium chicken (or vegetable) broth
- 2 cups cooked squash chunks, divided
- Salt and pepper, to taste
- Saute the leek, garlic, onion, Fresno reds, carrot and ginger in a large pot coated with olive oil, at medium high, for 5-10 minutes until starting to lightly brown and become tender.
- Add the lentils and 4 cups of chicken broth and bring the mixture to a boil.
- Cover the pot and let the lentils boil for 15-20 minutes.
- In a blender, blend 1 cup of cooked squash chunks with 2 cups chicken broth until smooth.
- Add the squash puree to the soup and let the soup continue to simmer until the lentils are fully cooked and tender.
- Stir in the squash chunks and let the soup simmer on low until ready to serve.
Kelsey Hilts is the founder of Itsy Bitsy Foodies, an online resource for families looking for ways to spend more time together enjoying food and exploring the world beyond the children’s menu.