Gouda And Lentil Soup

1. 1

   Heat oven to 350c.

2. 2

   Cut squash in half and place face down on baking sheet with a little water.

3. 3

   Bake for 30 minutes.

4. 4

   Take out of oven can peel off skin, chop up and set aside.

5. 5

   In a pot melt heat oil, then add onions and celery. Sautee until tender and translucent.

6. 6

   Add broth and bring to a boil, add the squash and cumin.

7. 7

   Reduce heat and simmer for 5-10 minutes.

8. 8

   In a blender in batches, puree soup until smooth.

9. 9

   Return to pot, stir in lentils until they are hot - 2minutes or so.

10. 10

    Add Salt and Pepper.

11. 11

    Remove from heat and stir in Gouda.

* Per serving · 4 servings · Values may vary.

No additional tips available.