My garden produced a decent amount of butternut squash this year, so I’ve been taking advantage of this opportunity by making soups. This one is a combination of a few I read through. It got rave reviews from my ladies group, so I hope you will enjoy it too!

Ingredients:

• 2 TBSP butter

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 tsp cumin

• ½ tsp coriander

• 4 cups vegetable or chicken broth

• 2 stalks celery chopped

• 1 bell pepper, diced

• ¼ cup lentils

• 2 cups butternut squash, peeled and diced

• 1 can black beans, rinsed

• 1 can cannellini beans, rinsed

• 1 can (15 oz) tomato sauce

• Salt and pepper to taste

Directions:

1. Heat butter in medium/large pot. Add onion and garlic. Sauté until fragrant and onions are translucent. Add spices and stir.

2. Add remaining ingredients. Stir and simmer 20-25 minutes until squash is tender but not mushy. Adjust spices to your liking.

3. Serve.