Ever have that awkward moment when you forget to schedule something? Yeah, I just realized that I had that. My 20 day hiatus could have been 18 instead. Oh well. That’s okay. Whether it’s Thanksgiving or not, this soup is still worth sharing.
Happy Thanksgiving! This is one of my favorite holidays, as I remember all of the things I’m grateful for personally and as an American, and as I enjoy time with friends and family.
Because both my husband’s family and mine live nearby, so this means that we often end up with two Thanksgivings in one day. Since we always bring something to both meals, it’s always an adventure to figure out what to bring. At both houses, desserts are already covered because of tradition, so that easy route doesn’t work. So a couple of years ago, I made a soup that started as a recipe I found online (that I can’t even find anymore) and that I slowly twisted into something unrecognizable from the original recipe. (I rarely follow recipes that closely anyways… :) ) It was such a big hit that everyone asks for it every year, and since it just stays in the crockpot, it lasts well from one Thanksgiving to the next.
Butternut Squash and Lentil Soup
- one whole butternut squash, de-seeded, peeled, and chopped into bite-size pieces
- one zucchini, sliced up
- one yellow squash, sliced up
- 2 cups of uncooked lentils
- chicken bullion/broth
- garlic powder (around 1 tablespoon)
- kosher salt (around 1 teaspoon)
- rosemary (best fresh, one sprig)
- 1 cup white wine
- water (to fill the crockpot)
- Asiago cheese, finely shredded
Once the butternut squash, zucchini, and yellow squash are all chopped up (so they’re easy to pick up with a spoon), put them in a pot or the crockpot. Add lentils, bullion, garlic powder, kosher salt, rosemary, and white wine. If you’re using a crockpot, fill it with water until the water covers all of the ingredients. If you’re using a regular pot, add a little extra so too much doesn’t boil off.
On a stove, bring to a boil and allow to simmer for 5+ hours. In a crockpot, cook on high for 2-3 hours then drop down to low for another 5+. (The soup is best once it’s been cooked for a long time because the squash cooks down into a great consistency.)
When serving, sprinkle Asiago cheese on the top of each bowl.
Want to make it more hardy for a dinner? Just add 1 and a half pounds of chicken.