Butternut Lentil Soup

• vegetable/olive oil
• 1/2 of a large onion
• 2 cloves garlic
• 1 cup butternut squash, diced
• 1 cup carrots
• 2 cups beef or chicken broth
• 1/2 cup of lentils, washed
• 1 cup chopped kale
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/4 tsp pepper

1. 1. Heat the vegetable oil in a large Dutch oven over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrots and butternut squash; cook and stir until squash begins to brown, about 15 minutes.
2. Pour in the broth. Stir in the carrots, lentils, thyme, salt, and pepper, and bring to a boil. Reduce heat and simmer until vegetables are tender, about 45 minutes. Stir in the kale and simmer until the kale is tender, about 10 minutes.

vegetableolive oil, onion, garlic, butternut squash, carrots, beef, of lentils, chopped kale, thyme, salt, pepper

Taken from www.epicurious.com/recipes/member/views/butternut-lentil-soup-58396112 (may not work)