Butternut Squash Soup

Ingredients

2 Tbsp Butter

4 Cloves Garlic minced

1 Onion chopped

2 tsp Ground Cumin

1 Large Butternut Squash peeled and cubed

1 Large Granny Smith Apple peeled and chopped

½ Cup Red Lentils

4 Cups Chicken Stock

Salt & Pepper to taste

1 Bunch Kale stems removed and torn into bite size pieces

1 Tbsp Olive Oil

½ Cup Plain Greek Yogurt

½ Lemon juiced

4 Tbsp Butter

1 Head Garlic thinly sliced

Directions

Preheat oven to 450°.

Melt butter over medium high heat in a large stockpot. Sauté onion until translucent. Add garlic and cook for two minutes more. Add cumin and stir to coat onions and garlic.

Add squash, apple, and lentils. Stir to coat and cook for 5 minutes.

Add chicken stock and bring to a simmer. Cook until squash and apple are tender.

Place torn kale on a baking sheet lined with parchment paper. Toss with olive oil, salt, and pepper. Bake for 8 minutes. Set aside.

Whisk yogurt and lemon juice together. Set aside.

Melt 4 Tbsp butter in small pan. Sauté sliced garlic until it begins to brown and crisp. Don’t walk away as this happens quickly and will burn easily.

Puree the soup with an emersion blender, or working in batches, pulse in blender until smooth.

Add salt and pepper to taste.

Ladle soup into bowls, top with a dollop or yogurt and crispy kale & sliced garlic. Serve with warm crusty bread. Enjoy!