Butternut Squash & Lentil Soup

     This hearty, easy-to-prepare soup is a staple in our culinary rotation.  The ingredients are quite simple and so is the preparation . . . What better way to introduce "ruby chard" to your diet?  

INGREDIENTS 

• 2 tablespoons olive oil
• 1 small red onion, chopped
• 1 butternut squash, peeled and cubed
• 1 bunch ruby chard, stemmed and chopped
• 28 ounces crushed tomatoes
• 1 1/4 cup green or black lentils, rinsed
• 2 garlic cloves, minced
• 1 cup low-sodium vegetable broth
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 tablespoon chili powder

          GARNISH

• grated Parmesan cheese

     1).  Boil 5 cups water and simmer the lentils for 20 minutes (or until tender).  Drain and set aside.

     2).  In a stock pot, warm the oil over medium heat.

     3).   Stir in the onion,  garlic and cayenne pepper.  Sauté 10 - 15 minutes, until onions are soft but not browned.

     4).  Add the squash, tomatoes and vegetable broth.  Simmer 20 minutes (or until the squash is soft).

     5).  Add the lentils, chard, salt and chili powder.  Simmer until the chard is just wilted (3-5 minutes).   Additionally, I use an immersion blender for a few seconds (blending roughly 1/5 of the soup); this yields the texture I prefer.

     6).  Serve garnished with grated Parmesan.

 Accompany with a dinner salad and red wine.

SERVES 6