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Lentil and Butternut Squash Soup

A Couple Cooks
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1 1/2 cups

Brown lentils

1

Butternut squash, medium

3

Carrots

4

Garlic cloves

3

Leeks, large

1 tsp

Oregano, dried

1

bunch Rainbow swiss chard

1 tsp

Thyme, dried

8 cups

Vegetable stock

1 tsp

Kosher salt

1

Pepper, Fresh ground

2 tbsp

Olive oil

1 tbsp

White wine