Tuesday, November 3, 2015

Butternut Squash Lentil Soup

8 cups veggie broth
1 yellow onion, chopped
2 cups red lentils, rinsed
1 cup sliced celery stalks
1 cup large carrots, peeled and sliced
1 pound (3 cups) butternut squash, peeled and diced
1 cup turnip, peeled and diced
2-3 cloves garlic, minced
1/2 teaspoon nutmeg


Add all ingredients to the slow cooker, and secure the lid.
Turn it on low, and leave for eight hours (or on high for five hours).

Credit: Popsugar

Changes: I just substituted 1 cup parsnips for the turnip and it was better. Also, add more salt and about 1-2 tbsp mustard to the recipe.