With red lentil to augment the soup with protein and iron (I promise, no one will notice them!), this hearty soup is sure to be a winner.
1 large onion
4 cloves garlic
1 butternut squash
1 cup red lentils
1 sweet potato
2 parsnip (optional)
2 celery (optional)
1 small ginger root (about size of thumb)
1 salt (to taste)
1 black pepper (to taste)
1 pinch paprika
1 dash cinnamon
1 water, to cover (plus a bit)
Slice onion and garlic and saute.
Peel and cube butternut squash. Add to the pot. Add salt. Continue sauteing.
Dice remaining vegetables and place in mesh bag. Add to pot. Season with black pepper, paprika and cinnamon
Add lentils to the pot.
Add water. Boil. Lower heat. Simmer about 45 minutes, or until butternut squash is soft. (The smaller the pieces, the shorter it takes.)
Remove mesh bag of vegetables. Puree the soup. Open bag and spill vegetables into the pot. Stir.