1poundpeeled and cubed butternut squashabout 1 small squash
1 1/4poundspeeled and chopped applesabout 2 large or 3 small apples
Instructions
Heat the olive oil in a large soup pot over medium heat. Add the onion and celery. Cook, stirring occasionally, for 5 minutes, or until the onion is soft and clear.
Add the broth, curry, salt, pepper, red lentils, squash, and apples to the pot. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils have melted into the soup and the squash and apples are very tender. Stir once or twice during cooking. When the soup is ready, you can puree it partially or completely with an immersion blender (or not).
Taste the soup and adjust seasoning if desired. If you'd like to enhance the soup's sweet notes from the apple, stir in 2-3 teaspoons maple syrup. Serve.
Notes
Leftover soup will keep for up to five days in an airtight container in the fridge. It can be frozen for up to 1 month.