Triple Squash Soup with Sprouted Lentil

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

2 cups of butternut squash, cubed

2 cups of buttercup squash, cubed

2 cups of acorn squash, cubed

1 ½ cup of lentil, sprouted

½ cup of parsley, chopped

½ cup of leak, chopped

1 medium onion, diced

1 tbs. garlic, crushed

1 tbs. of marjoram

Dash southwest spice

Sal to taste

Soak the lentils overnight.

Rinse them in the morning and let them sprout until the next day.

Place all ingredients in a cooking pot and cover up with water.

Cook on medium to high heat until soft and creamy.

Add more water if the soup is too thick.

Enjoy!

Nutrition Facts

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