Red Lentil Roasted Butternut Squash Soup Recipe | Rutgers Cooperative Extension

Ingredients

• 4 cups homemade or low-fat, low-sodium chicken stock or vegetable stock
• 2 cups roasted butternut squash
• 2 cups red lentils
• 1 cup onions, chopped
• 3 garlic cloves, minced
• 2 cups crushed or puree tomatoes
• 2 Tablespoons olive oil
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 2 teaspoons sugar (optional)
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon nutmeg