{ Slow Cooking Thursday - Butternut Squash and Lentil Soup }

 

 

Slow Cooker 

Butternut Squash and Lentil Soup

1 Butternut Squash
1 Large Onion, diced
2 to 3 Garlic cloves, chopped
Salt & Pepper to taste
2 tsp smoked paprika
1 cup lentils
1 vegetable stock cube
3.5/4 cups of boiling water ( I used a box of Garden Vegetable Broth, 32 oz. )


 Peel butternut squash, cut in half and remove all seeds.  Cut into chunks and place in a slow cooker.  Add the diced onion, garlic and season well with salt and pepper and paprika.  Add in the cup of lentils, and the vegetable broth.  Cover and cook on Low for 6 to 7 hours.

Once done, use an immersion blender to puree the soup.  Check the seasonings and adjust accordingly.  Enjoy!!!