There's something about storms that make me crave soup. I whipped out my new cookbook with 300 Sensational Soups and flipped through the pages to find something yummy. Recently, I've been trying to cook a little bit heatlhier at home so I was inbetween the Beer and Cheese Soup, which sounded amazing, and the Lentil Soup with Roasted Vegetables and Sausage. I opted for the healthy option with lentils. Not only is this soup healthy, but it is delicious. I changed the recipe a bit. Here's my version below.
4 cups butternut squash, peeled and diced
1 red bell pepper, cut into 1-inch pieces
1 yellow onion, peeled and diced
1/2 red onion, peeled and diced
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon thyme
1 3/4 cups lentils
6 cups chicken stock (I used 6 cups of water with 4 tablespoons of Glory Foods chicken base. It has this rich and smokey flavor that adds to the soup.)
12 ounces chicken sausage, cut into half-moons (I use the one with jalapenos.)
Preheat the oven to 400 degrees. Toss butternut squash and peppers with some olive oil, salt and pepper. Spread evenly on a baking sheet and roast for about 40 minutes.
Meanwhile, in a large pot, heat 1 tablespoon of oil over medium. Add onions and saute until softened (about 12 minutes). Add cumin, salt, thyme. Add lentils and stock (or water and chicken base). Bring to a boil. Reduce heat and simmer until lentils are tender (about 45 minutes) add sausage, squash and peppers. Simmer until the sausage is heated through (about 5 minutes). Season to taste. Ladle into bowls and enjoy!