1-2 butternut squash
2 cups rinsed moong lentil (split pea will also do)
1 cup carrots
1/2 white onion sliced
Other vegetables or apples to your liking
Spices to taste, I used:
Slice your squash and bake it open face on a foil lined pan at 425 for 30-40 minutes
While that is baking, pressure cook your lentils and vegetables. Alternatively, you can steam your lentils and vegetables.
If pressure cooking, two whistles will be fine. I tend to place my spices in with the items, but leave the garlic and bay leaf for frying to release it differently.
Once the squash is baked, scoop out the seeds and place in your compost (or trash). Then scoop out the flesh and place into a bowl. You can sprinkle with black pepper and or cinnamon if you like. If you are adding baked apples into your soup, that is yummy with cinnamon and clove!
From there, using a medium "soup" pot, add 1 tbsp oil of your choice, and add in your garlic, followed by other spices if you didn't pressure cook them. Once you smell the aroma, add in your bay leaf if you have one.
Next, add in your steamed/pressure cooked vegetables and lentils.
If it is too thick for your liking, add more water, and continue to stir. When the lentils and squash are well mixed and you cannot tell which is which by texture, your lentils are ready to eat!
Served for my Three Year old (with "crab" salad)