Savory Lentil and Squash Soup

• 5 1/2 cups (or more) canned vegetable or chicken broth
• 1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
• 1 cup chopped onions
• 1 cup lentils
• 1 ripe tomato, peeled, cored, chopped
• 1 medium carrot, chopped
• 1 celery stalk, chopped
• 1/4 cup dry white wine
• 2 tablespoons fresh lemon juice
• 1 tablespoon curry powder
• 1 large garlic clove, minced
• 1 bay leaf

1. Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan.
2. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes.
3. Thin soup with additional broth if necessary.
4. Season with salt and pepper.
5. Ladle soup into bowls and serve.

vegetable, butternut squash, onions, lentils, tomato, carrot, celery stalk, white wine, lemon juice, curry powder, garlic, bay leaf

Taken from www.epicurious.com/recipes/food/views/savory-lentil-and-squash-soup-2648 (may not work)