Delicious Butternut Squash Lentil Soup....Check it out!

In this video Patty shows how to use basic vanilla oil to bring out all of the wonderful flavors in this soup. This is a healthy recipe, that is sure to fill you up and is the perfect meal for a cool spring day. This video shows one of the many ways that this wonderful spice can be used in not just your sweet dishes but also your savory ones! The vanilla enhances the other flavors and spices in this soup to really make it a party in your mouth! I hope you enjoy this video as much as we did making for you. Please find the complete recipe is below.




Ingredients

1 Bratwurst sausage
1 medium size butternut squash
2 tbs vanilla oil (separated)
Non stick cooking spray
¼ chopped onion
½ cup chopped carrots
2 celery stalks
1 can chicken broth
½ cup water (if needed)
½ cup red lentils
1/8 tsp ground cinnamon
Fresh cilantro to garnish (optional)
Salt and Pepper to taste

Preparation

Preheat the oven at 400 degrees.
Cut the butternut squash in quarters; remove the seeds, put them in a cookie sheet, and drizzle with vanilla oil. Season it with salt and pepper and roast for 40 minutes. Remove from heat and let it cool to room temperature.
Scoop out the meat and set aside.

Spray a medium skillet, cook the sausage and put it aside in a small container.
Sauté onions, carrots, and celery stalks with vanilla oil in a soup pot. Add butternut squash, cinnamon, chicken broth, and lentils. Let it cook for about 20 – 35 minutes until lentils are thoroughly cooked. Add water and adjust seasoning if necessary.
Remove from heat and pour soup in a bowl. Top with sausage and fresh chopped cilantro if desired.

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