New Year’s Lentil Soup with Butternut Squash
A soup bursting with sweet butternut squash,earthy porcini mushrooms
and healthy vegetables
To make a vegetarian version of this soup just omit the bacon and
use vegetable stock instead of chicken stock,
Yield: About 4quarts of soup
1 bag of dried lentils,rinsed and picked over
4 slices of bacon,cut into medium pieces
2 butternut squash,cubed
Salt and pepper
4 carrots,medium dice
3 celery ribs, medium dice
2 garlic cloves, thinly sliced
5 sprigs of thyme
2 Oz. porcini mushrooms,reconstituted and strained
2 rinds of Parmigiano Reggiano
1 cup of chopped parsley
In a stock pot place 2 Tbls olive oil.
Over medium heat add the bacon and brown in the olive oil.
Add the onions and garlic and brown also.
Add the carrots,celery and thyme.
Add chopped porcini mushrooms,and the rinds of Parmigiano Reggiano.
Stir to coat all the ingredients.
Add the lentils and stir again.
Add the broth and simmer on low for about 45 minutes to 1 hour.
Meanwhile roast your butternut squash.
Take the cubed butternut squash and coat with olive oil and salt and pepper
then place on a baking sheet and roast for about 20 minutes at 350 degrees
until lightly browned.
When the lentils are tender and the vegetables are cooked add your butternut squash
and simmer for another 10 minutes.
Serve with a garnish of some chopped parsley and some good,crusty