Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons olive oil or 1/4 cup water (for water saute) 1 medium yellow onion, diced 3 lb. butternut squash, cubed 3/4 inch (about 6 – 8 cups) 1 1/2 cups red lentils 2 teaspoons dried sage or 2 tablespoons fresh minced 7 cups vegetable broth mineral salt & white or fresh cracked pepper, to taste

Preparation

• Instructions Cube Squash: Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook). Saute: In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft. Puree: Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness. Serve: Ladle into individual serving bowls and top with pine nuts and chopped sage if you like, fresh cracked pepper would also be great. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. To keep longer, store in the freezer for up to 2 – 3 months. Let thaw before reheating. Reheat on the stovetop over low until warmed through.