Description
Delicata squash has an edible rind, which really adds some fun colors to this hearty vegetarian soup. You can always use vegetable base to make it vegan.
Ingredients
1-2 tablespoons extra-virgin oil
1 small yellow onion, chopped
2 cloves garlic, minced
3 carrots, sliced
2 stalks celery, diced
1 red bell pepper, diced
Kosher salt and freshly cracked black pepper, to taste
1 delicata squash, seeded and diced, stem discarded
3 1/2 cups low sodium chicken broth*
3 1/2 cups water
1 bay leaf
3 sprigs thyme
1 tablespoon Penzeys chicken soup base*
1 cup French lentils
8 ounces baby bella mushrooms, sliced
Instructions
Heat oil in a large stock pot over moderate heat. Add onion, garlic, carrots, celery and bell pepper and stir. Season with salt and pepper and stir until the veggies start to soften.
Add squash, chicken broth, water, bay leaf, and thyme and bring to a boil. Add soup base and lentils and reduce heat.
Simmer for 20 minutes, add mushrooms, and continue simmering until the squash is fork tender. Taste for seasoning and adjust if necessary.
Serve warm, preferably with some nice, crusty bread for soaking up all of the goodness.
Notes
*Can substitute other flavors such as beef or vegetable
Nutrition
- Serving Size:
- Calories: 213
- Sugar: 6.6 g
- Sodium: 100.9 mg
- Fat: 3.8 g
- Saturated Fat: 0.7 g
- Carbohydrates: 36.2 g
- Fiber: 6.3 g
- Protein: 13.2 g
- Cholesterol: 0.1 mg
