Ingredients

• 1 butternut squash, small
• 1 lb carrots
• 1/2 tsp cinnamon
• 1/2 tsp cayenne
• 1/4 tsp nutmeg
• 1/16 tsp salt
• 1 1/2 cups lentils
• 4 tbsp olive oil

Directions

1. Rinse the red lentils and start them boiling.

2. Peel and chop the carrots ~1/4" thick. Then sauté in oil with the spices. Cover and cook until they begin to soften, probably 10 minutes or so.

3. Scrape out cooked squash and briefly blend until smooth. Pour it onto the carrots and stir quickly.

4. Pour in red lentils along with the water they’re cooking in. Add more water until soup is of sufficient consistency.

5. Salt until tasty.

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