"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Butternut Squash and Lentil Soup Recipe

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This recipe for Butternut Squash and Lentil Soup, by , is from NWCC Community Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Taylor


1 cup chopped onion
1 clove garlic chopped
cup chopped celery
cup chopped carrot
3 cups chopped squash
2 medium fresh tomatoes chopped
1 cup of dry lentils - brown or green (rinsed and cleaned)
2 tbsp olive oil
1 tbsp curry paste ( I used powdered Garam Masala or a combination of ground cumin and tumeric)
1 tbsp of fresh lemon juice
salt and pepper to taste
6 cups of vegetable stock ( or chicken)

In saucepan (large enough to make your soup) soften onion and garlic in olive oil for about 4 minutes.Add celery,carrots and squash to saucepan and continue to cook for approximately 8 minutes.Add vegetable stock,lentils and tomatoes,lemon juice and seasonings and bring to boil and continue to cook until lentils and veggies are soft.This is about 40 to 50 minutes for me.




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