Butternut Squash & Lentil Soup

Ingredients:

• 1 cup butternut squash, diced

• 1/2 cup red lentils

• 1/2 onion, chopped

• 2 garlic cloves, minced

• 2 cups vegetable broth (low-sodium)

• 1/2 tsp turmeric

• Salt and pepper to taste

• 1 tsp olive oil

Directions:

1. Heat olive oil in a pot, sauté onion and garlic until soft.

2. Add butternut squash, lentils, broth, turmeric, salt, and pepper. Bring to a boil.

3. Simmer for 20 minutes, or until lentils and squash are soft.

4. Serve hot.

Nutritional Information (per serving):

• Calories: 400 kcal

• Protein: 18g

• Carbs: 60g

• Fat: 8g

• Fiber: 14g