Lentil and Squash Curry Soup

Lentil and Squash Curry Soup

Ingredients

2 tsp Salt
2 T Curry powder
12 ounces lentils
2 T Unsalted butter
1 Onion diced
4 cloves Garlic minced
1 T Fresh grated ginger
1 Butternut squash, peeled seeded and cubed
2 14-oz Cans of low sodium chicken stock
2 cups Water

Preparation
Heat butter in large stock pan. Add curry powder and stir till fragrant. Add onion garlic and ginger, cook still translucent.
Add squash cook until beginning to soften, about five minutes. Add stock and water, bring to a boil. Reduce to simmer
and cook till squash is tender, about ten minutes. Stir in lentils. Cook until soft 10 to 15 minutes. Serve with cornbread!