Moroccan Vegetable Soup

• 2 tsp olive oil
• l large onion, chopped
• 3 cloves garlic, finely chopped
• 1 1/2 cups diced butternut squash
• 1 1/2 cups diced carrots
• 3/4 cup diced celery
• 2 tsp grated ginger
• 1/4 tsp red pepper flakes
• 6 cups sodium reduced chicken broth
• 1 can (796 mL) Italian plum tomatoes, coarsely chopped, with juice
• 3/4 cup green lentils
• 1 cinnamon stick
• salt & pepper to taste

1. 1. Heat oil in a large heavy pot over medium heat. Add the onion and garlic; saute until soft, about 6-8 minutes.
2. 2. Add squash, carrots, celery, ginger and red pepper flakes. Saute another 5 minutes.
3. 3. Add broth, tomatoes, lentils, cinnamon stick, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 1 hour, stirring occasionally to break up tomatoes. Remove cinnamon stick.
4. Can be served with Charmoula Sauce, but great without as well.

olive oil, onion, garlic, butternut squash, carrots, celery, ginger, red pepper, chicken broth, italian plum tomatoes, green lentils, cinnamon, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-vegetable-soup-52070631 (may not work)