Butternut Lentil Soup
Autumn is here and the chill in the air has us all craving the comfort of a hearty fall soup. This one certainly fits the bill and features a handful of local, seasonal ingredients. You’ll find most of them in our non-GMO-themed weekly sale from October 10th – 16th, making this one easy on the budget. Enjoy with a wedge of crusty local bread and don’t be afraid to make a double batch. The leftovers will freeze beautifully and you’ll be glad to pull them out for an encore on a night when your time for preparing a healthy dinner is limited.
In a large pot over medium heat, heat the oil; add the leeks or onions and sauté until softened, about 4 to 5 minutes. Add carrots and garlic and sauté for 3 to 4 minutes until softened. Add the squash, broth, lentils, thyme, oregano, and kosher salt, and bring to a boil. Reduce heat and simmer for about 20 minutes until the lentils and butternut squash are soft (taste test a few). In the last few minutes, add the chopped chard and simmer until tender. Add additional salt and pepper to taste. If desired, stir in the lemon juice.