Lose Weight with these Soups

BUTTERNUT SQUASH & LENTIL SOUP (SLOW COOKER!)
This recipe makes 8 hearty and delicious servings and still have healthy leftovers for the week. You can even freeze it for a few months.

Ingredients:butternut-squash-lentil-soup

  • 8-cups vegetable stock or chicken stock
  • 1 yellow onion – chopped
  • 2 cups red lentils – rinsed
  • 3 stalks celery – sliced
  • 3 large carrots – peeled and diced
  • 3 cups butternut squash – peeled and diced (about 1 pound)
  • 2 cloves garlic – minced
  • 1/2 tsp. nutmeg
  1. Add all ingredients to the slow cooker and put the lid on.
  2. Turn the slow cooker to low for 8 hours – or 5 hours on high
  3. Stir and enjoy (or puree)!

Store leftovers in the refrigerator for up to three days or freeze.

Makes 8 servings at 255 calories and 2.1 grams of fat.