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Recipe from a Reader
Butternut Squash Soup

From Georgia:



Rinse Lentils thoroughly. Fry onion in oil until browned. Add garlic, cumin and hot red pepper and sauté a minute or two. Add squash and lentils (and fruit if using). Cover with water or stock and simmer until the vegetables are soft and lentils fall apart. Puree -- this can be done with a potato masher.