Roasted Butternut Squash and Red Lentil Soup is made with fresh, healthy ingredients and is garnished with Greek yogurt, pepitas and parsley. Make a batch and enjoy it for lunch or dinner throughout the week!
Whether we like it or not, for those of us in the Northern hemisphere, fall is here. So tell me, what do you like or dislike about the changing of the seasons? Do you dread the arrival of the colder temperatures? Do you love apple picking, pumpkin picking and more fun fall activities?
I’ll admit, when I lived in New England I had a love/hate relationship with fall. I loved all of the new flavors, apples, pumpkins, cider, and more. I loved fall clothing. I loved the fall foliage. But I dreaded the arrival of the cold winter weather. Now that I live in Florida, I absolutely love fall. The weather cools down a little, the beaches are gorgeous and my garden starts bursting with fall flavors.
One of the fall flavors I can’t resist is butternut squash. I like to chop the squash into small pieces, mix with a small amount of olive oil, salt and pepper and roast in an oven for 25 minutes. It’s quick, easy and the perfect addition to any meal.
In my quest to make weeknight meal planning easy, I try to prep a few meals ahead of time to last me throughout the week. Mason jar salads, one pot pasta, and spiralized noodles are great weeknight meals. I also love making a big pot of soup to last me a few days during the week. For this recipe, I used Bob’s Red Mill Red Lentils. I love adding red lentils to the roasted butternut squash soup because it gives the soup a better texture and flavor. Not to mention that it enhances the beautiful color too.
Make a batch yourself and enjoy the flavors of fall!
Source: Spoonful of Flavor
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