Mediterranean butternut squash soup

Keanna Chang, MS2

For butternut squash puree, you can buy canned, or cut squash in half, roast cut side down at 350o until a fork or knife is inserted easily, and then puree in a blender or food processor (freezes well), also works with pumpkin

Ingredients

2 cups of butternut squash puree

1 (ish) cup milk of choice or broth of choice

1 cup chopped onions

1 package of frozen spinach (or 3 cups fresh)

1 block of extra firm tofu, cubed

1 cup cooked lentils

1 tsp cinnamon

1 tsp cumin

½ tsp cayenne pepper

½ tsp turmeric

½ tsp cardamom (optional)

1-2 cloves chopped garlic

1 tsp salt

½ cup olive or canola oil

Directions

In a large (at least 1.5 qt) saucepan, sautée the onions and garlic, until just cooked through.

Add the squash puree and bring to a light simmer.

Add half the milk/broth.

Add lentils, tofu, and spinach.

Add cinnamon, cardamom, cumin, cayenne, turmeric, salt, being sure to stir to keep it from burning on the bottom of the pan.

Add about ½ cup of oil.

Add milk/broth until desired texture is reached.

Serve with quinoa or rice