Roasted Butternut Squash and Lentil Soup

• 3 cups cut-up peeled butternut squash (1/2-inch pieces)
• 1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
• 1 onion, chopped
• 1 Tbsp. minced gingerroot
• 2 tsp. ground cumin
• 1 carrot, chopped
• 1 cup dry red lentils, uncooked
• 4 cups 25%-less-sodium chicken broth
• 2 cups water
• 1/4 cup chopped fresh cilantro

1. Heat oven to 425 degrees F.
2. Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet.
3. Bake 30 min.
4. or until squash is tender.
5. Meanwhile, heat remaining dressing in large saucepan on medium heat.
6. Add onions; cook and stir 4 min.
7. or until tender.
8. Add ginger and cumin; cook and stir 1 min.
9. Add broth, water, carrots and lentils; stir.
10. Bring to boil; simmer on medium-low heat 25 min.
11. or until lentils are very tender, stirring occasionally.
12. Remove from heat.
13. Add squash to soup; stir.
14. Blend, in batches, in blender until smooth, returning each pureed batch to saucepan.
15. Cook on medium heat 2 to 3 min.
16. or until heated through, stirring frequently.
17. Sprinkle with cilantro.

butternut squash, italian dressing, onion, gingerroot, ground cumin, carrot, red lentils, water, fresh cilantro

Taken from www.kraftrecipes.com/recipes/roasted-butternut-squash-lentil-soup-175472.aspx (may not work)