Photo by kevandem

Ingredients
5 1/2 cups to 6 cups of canned veggie / chicken broth
1 pound butternut squash (peel it, seed it then chop it)
1 cup of chopped onions
1 cup of lentils
1 ripe tomato (preferably jersey tomatoes) (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
1/4 cup of dry white wine – pinot would be nice
2 tablespoons of fresh lemon juice
1 tablespoon of curry powder
1 large garlic clove (minced)
1 bay leaf

Directions
Start by combining all the broth and remaining ingredients in a large saucepan. Simmer the veggies and lentils until they are tender. Make sure you stir occasionally for about 45 minutes. If it seems to get thick, thin the soup with additional broth if necessary. Some people like their soup thick and some like it thin. Season with sea salt and fresh ground pepper. Done!