Lentil & Squash Soup with Swiss Chard

It’s the end of September and fall is here which can only mean soup season! I still make salads, but they are hardier, and I make them less frequently. Now’s the time for soups. I like to make big batches of soup so I can freeze leftovers. My freezer usually has about 3 different types of soups. This way I have choices and don’t eat the same thing over and over again. This soup is hardy and healthy and it made with fall veggies. It makes about 4 servings and comes together in 45 minutes. 35 of those are on the stovetop so you only need to prep for about 10 minutes. Enjoy!

Ingredients:

6 cups Vegetable Broth

2 cups of water

1 Yellow Onion (chopped)

4 Garlic (clove, minced)

1 tsp Dried Thyme

1 tsp Sea Salt

1/2 tsp Black Pepper

1 tbsp of Tamari or Soy Sauce

1 pinch of red pepper flakes (optional)

2 Carrots (medium, peeled & chopped)

1 Sweet Potato (large, peeled and cut into small cubes)

3 cups Butternut Squash (peeled and cut into small cubes & to save time you can use frozen squash)

1 cup Dry Green Lentils (or substitute black lentils)

1 bunch Swiss Chard (Can substitute kale or spinach for Swiss Chard)

Directions:

1. Add a splash of the broth to a large pot with the onions and garlic. Cook over medium heat for about five minutes or until the onions have softened. Add the thyme, tamari, red pepper flakes, salt, and pepper. Cook for another minute.

2. Add the carrots, potato, squash, and lentils. Stir to combine. Add the remaining broth and water and bring to a gentle boil. Cover with a lid and continue to cook for 20 minutes stirring occasionally.

3. Add the Swiss Chard

4. Continue to cook uncovered for 10 to 15 minutes, stirring often until the soup has thickened.

5. Turn off the heat. Adjust seasonings. Divide the soup between bowls and enjoy!