Triple Squash Soup with Sprouted Lentil – Richmond InStep for Life

Ingredients

• 2 cups of butternut squash, cubed
• 2 cups of buttercup squash, cubed
• 2 cups of acorn squash, cubed
• 1 ½ cup of lentil, sprouted
• ½ cup of parsley, chopped
• ½ cup of leak, chopped
• 1 medium onion, diced
• 1 tbs. garlic, crushed
• 1 tbs. of marjoram
• Dash southwest spice
• Sal to taste