Squash Lentil Soup
2 tablespoons butter
2 tablespoons olive oil
6 large carrots, peeled and sliced
6 celery stalks, sliced
1 large onions, chopped
1 small chili pepper, chopped
3 cloves garlic, minced
4 cups butternut squash, peeled and diced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon nutmeg
1/2 teaspoon red crushed pepper
10 cups water
2 cups lentils, rinsed
Melt butter and olive oil in large saucepan. Cook garlic, red crushed pepper and chili pepper for 30 seconds.
Add onions and cook for 5 more minutes. Add the rest of the ingredients and bring to boil.
Stir the soup. Lower the heat, cover, and simmer for 1 hour.
Yield: 8 to 10 servings
