Almost Fat-Free Vegetarian Butternut Squash Soup

1. 1

   Remove seeds, peel, and cut the squash into small 1 inches cubes.

2. 2

   Cut the zucchini and bell pepper into small chunks.

3. 3

   Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.

4. 4

   Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).

5. 5

   Do not drain the liquid.

6. 6

   Pour the soup into a blender, add spices, and blend until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.