Butternut Squash Lentil Soup

Butternut Squash Lentil Soup

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

1. Add all ingredients to the slow cooker, and secure the lid.
2. Turn it on low, and leave for eight hours (or on high for five hours).
3. Give it a stir and enjoy!
4. Store leftovers in containers in the fridge for three days or in the freezer.

Source: Calorie Count [2]

Information

Category

Soups/Stews, Crockpot

Yield

8 servings

Cook Time

8 hours

Nutrition

Calories per serving

253