Butternut Squash and Red Lentil Soup

Name: Butternut Squash and Red Lentil Soup
Yield: 4 servings
Ingredients: 1/2 Cup Butternut Squash, frozen; 1/2 Cup Red lentils, cooked; 1 Tbsp Olive Oil

Let's get the hearty started! This purée is packed with vitamins, protein, and fiber, making it a great meal for baby. This is also one baby puree that doubles as a great lunch for grown-ups. We love a two-birds-one-stone cooking situation!

Ingredients

¹/₂ cup Butternut Squash, frozen
¹/₂ cup Red lentils, cooked
1 tbsp Olive Oil

Directions

Add all ingredients to the Work Bowl in the order listed.

Add water to the Water Reservoir at the 15-minute line.

Turn the dial to the Auto setting and run the program through completion.

Allow the purée to cool for 10 minutes before opening the Work Bowl.

See Nutrition Info

Nutritional information

Recipe: Butternut Squash and Red Lentil Soup

Serving in this recipe: 4

Yield: 8 oz

Calories: 170
Total Fat: 4 g	5.6%
Saturated Fat: 0 g	2.5%
Cholesterol: 0 mg	0%
Sodium: 0.9 mg	0%
Total Carbs: 7 g	2.4%
Dietary Fiber: 2 g	8.7%
Sugar: less than 1 gram.
Protein: 2 g	5%
Vitamin A: 2.6%	Vitamin C: 2.3%
Calcium: 0.9%	Iron: 5.5%