Butternut Squash Lentil Soup
From Jenny Sugar, POPSUGAR Fitness
Ingredients
- 8 cups veggie broth
1 yellow onion, chopped
2 cups red lentils, rinsed
3 stalks celery, sliced
3 large carrots, peeled and sliced
1 pound (3 cups) butternut squash, peeled and diced
2 cloves garlic, minced
1/2 teaspoon nutmeg
Directions
- 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).
- Give it a stir and enjoy!
- Store leftovers in containers in the fridge for three days or in the freezer.
Source: Calorie Count [1]Information
- Category
- Soups/Stews, Crockpot
- Cuisine
- North American
- Yield
- 8 servings
- Total Time
- 7 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 253