Make this easy red lentil butternut squash soup

With the trees changing colors and a crispness in the air there is no better way to celebrate the season than shining a spotlight on Michigan’s, pound-for-pound, largest cash crop - The Gourd.

We welcome back dietician Carol Bell from Table Health to walk us through a delicious red lentil butternut squash soup that will keep you warm all season long.

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Red Lentil Butternut Squash Soup

Yields four two-cup servings

Ingredients:

• 1 cup dry red lentils
• 2 tsp olive oil
• 1 medium onion
• 2 stalks of celery
• 2-3 cloves of garlic
• 1 tsp cumin
• 1/4 tsp cinnamon
• 1 Tbsp fresh grated ginger root
• 3 cups of diced butternut squash
• 1 quart of vegetable or chicken broth
• 1 cup of milk (coconut, cashew, almond, or cows milk)

For a step-by-step breakdown of this recipe, visit the Table Health website.