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Butternut Squash and Lentil Soup

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“I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
  2. Add carrots, celery and squash and continue cooking for another 10 minutes.
  3. Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
  4. Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
  5. * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

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