Gingery Butternut Red Lentil Soup

Butternut squash and red lentils combine to make this yummy and smooth, gingery soup!

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In a soup pot on medium heat, sauté the onion in the oil until translucent.

Add the ginger and squash, and sauté for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper.

Bring to a boil, then reduce the heat, simmering for 15-20 minutes or until squash is cooked.

With a hand blender or food processor, blend half of the soup (or all of it, if you prefer) until smooth. Be careful not to scald yourself when blending hot liquids.

Return the soup to the pot, reheat, and serve.

Recipe from La Dolce Vegan by Sarah Kramer.