1 hour and 20 minutes
2 cups butternut squash (medium diced)
1 garlic bulb
1 organic carrot (small diced)
1 organic celery stalk (small diced)
1 organic medium onion (small diced)
1/8 cup organic apple cider
3 cups homemade chicken or vegetable stock (or frozen)
1 can low sodium lentils, drained & rinsed
Roasted pumpkin seeds
Organic cold-pressed Olive Oil
Pre-heat oven to 400°F. Peel and cut butternut squash into a ½ inch dice. Place on baking sheet and drizzle with olive oil, salt & pepper. Toss with 1-2 thyme sprigs.
Cut garlic bulb in half across cloves cluster. Drizzle with olive oil, salt & pepper. Wrap up halves in aluminum foil. Place on baking sheet with squash. Roast for 1 hour or until vegetables are tender.
In a medium pot, sauté diced carrots, celery, and onion with some olive oil, until onions are translucent, about 5-7 minutes. Season with salt & pepper. Add roasted garlic by squeezing the cloves out of their skins. Smear and stir into the mixture. Toss roasted butternut squash & lentils into the mixture. Deglaze bottom of pot with vinegar. Add stock, bring to a simmer. Cook for 10-15 minutes.
• For chunky soup, serve as is. Garnished with roasted pumpkin seeds.• For smooth soup, puree with an immersion blender. Garnish with pumpkin seeds.• For a soup in between chunky & smooth, puree half of soup then add back to the other half. Garnish with pumpkin seeds.