Butternut Squash and Lentil Soup

 I've always loved creamy squash soup, but I never thought of putting it in soup cubed. Thank goodness for Pinterest. 

This soup has more ingredients than I usually use, but the results are worth it. It has so many different flavors and is quite hearty.

This recipe serves about 6 people.

Ingredients: 

2 tablespoons olive oil

1 1/2 cupss chopped leeks
1 1/2 cup chopped carrots

1/4 teaspoon sea salt

4 cloves minced garlic

8 cups water

2 cubes vegetable bouillon

1 1/2 cups prepared lentils (according to package)

1 small butternut squash, cut into bite size pieces

1 teaspoon oregano
1/4 teaspoon crushed red pepper

1 teaspoon ground cumin
23 oz frozen spinach

Saute the leeks in the olive oil for 4 minutes. Add the carrots, salt, and garlic, and saute until the carrots and leeks are softened.

In a large pot, heat the water and add the bouillon. Stir until it dissolves. Add the leeks and carrots, lentils, squash, and spices. Bring to a boil, then simmer for 20 minutes. Lastly, add the spinach and simmer for 10 more minutes.

This soup is yummy, full of good things, and as Sue Gregg would say, "guaranteed to fill the heartiest of appetites."

Pumpkin Soup

This recipe is from my sister's Swiss host mom who is an absolutely wonderful cook. 

Pumpkin Soup:

1 tablespoon butter

1 onion

2 1/2 cup warm water

1 cube vegetable bouillon 

2 teaspoons curry powder

29 ounces pumpkin

1 cup milk

Chop the onion and saute in the butter in a large pot over medium heat. Do not let them brown. Dissolve the bouillon in the water and add to the pot with the curry powder. Bring the pot to a boil until  the bouillon and curry are completely dissolved. Add the pumpkin and milk, bring back to a boil.

Let the soup cool for a few minutes, then pulse in a blender until smooth. This should be done in batches.

Top with a spoonful of sour cream or peanut butter!

En guete!