Savory Squash and Lentil Soup

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  • 1 tablespoon Organic Valley European-style Cultured Butter
  • 2 cups peeled, chopped butternut squash
  • 12 cup finely chopped shallots
  • 12 cup chopped onions
  • 1 tomato, peeled & chopped (ripe)
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 6 cups vegetable broth (or more as needed)
  • 12 cup lentils, rinsed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon curry powder
  • 18 teaspoon cayenne powder
  • 1 bay leaf
  • salt & pepper to taste


Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes.  Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.

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