what you need for 2:
1 medium to large butternut squash (you want it to be heavy)
3 cups of chicken stock ( I like my soup thick but you can add more stock if you want)
1 medium onion
2 tablespoons of butter
1 teaspoon cinnamon
1 teaspoon of sage
salt & pepper
1/2 cup green lentils
splash of white wine you can drink for dinner!
1/2 teaspoon garlic powder
what to do:
rinse lentils. add one cup of water & lentils to a medium pan. heat on medium for about 20 minutes. Add wine & garlic powder after about 10 minutes.
in a separate pan, heat butter. chop onion and cook in butter pan until translucent.
in the meantime, peel & cut butternut into small cubes.
add stock to pan with onions. add butternut cubes & cook on medium heat.
when butternut is soft (after about 20 minutes) remove butternut pieces & puree in a food processor. add blended butternut back to pan. add cinnamon, sage, salt & pepper.
top with lentils & dollop of mascarpone.
stir. congratulations you are a rockstar chef.
bathe in the glory.
enjoy with a glass of white wine. I had Thirsty Owl white blend wine from the finger lakes. I highly recommend it!
Wanna be the hip chef I know you are? Cook a little butternut soup tonight. This is an extremely easy recipe perfect for the start of fall! Warm & with a hint of sweetness, this soup will sooth your soul. Lentils & mascarpone add a little flair cause who doesn't want to be a little fancy every now and then?
A working girl in love with good food, drink & good conversation.