Butternut Squash Lentil Soup With Garlic & Sea Salt Pita Chips

• Butternut Squash Lentil Soup
• 4 tablespoons ghee/butter/oil of choice
• 1 large onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1/2 cup butternut squash, peeled and roughly chopped
• 1 teaspoon minced or grated garlic
• 2 cups red lentils
• 1 large tomato, roughly chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt to taste
• 1 teaspoon pepper
• 4 cups chicken or vegetable stock
• 5 cups water
• Garlic & Sea Salt Pita Chips
• 12 mini whole wheat pitas
• 1 pinch salt
• 1/4 teaspoon garlic powder
• olive oil

1. Melt the ghee/butter in a large pot. Add the onions, carrots, garlic, potatoes, and butternut squash. Cook for about 5-7 minutes, until vegetables start to soften.
2. Add the tomatoes, lentils, and spices. Add salt and pepper. Cook for a minute or two, until fragrant.rnAdd the stock and water and bring to a boil. Once it starts boiling, cover and simmer for about 45 minutes.rnPuree with an immersion blender or blend in a blender (in batches). Adjust the salt level to your liking.
3. For the pita chips, preheat oven to 450u0b0F. Place the mini pitas or torn pieces on a baking sheet. Drizzle with olive oil (both sides of the pita bread). Sprinkle with sea salt and garlic powder. Bake for about 6-8 minutes until browned and crisp. Serve with lentil soup.

butternut, gheebutter, onion, carrots, butternut squash, garlic, red lentils, tomato, ground cumin, ground coriander, salt, pepper, chicken, water, garlic, whole wheat pitas, salt, garlic, olive oil

Taken from food52.com/recipes/38609-butternut-squash-lentil-soup-with-garlic-sea-salt-pita-chips (may not work)