2 Tablespoons olive oil
1/2 red onion, minced
1 carrot, finely diced
1 apple, peeled, cored and diced
8-10 sprigs of fresh thyme
pinch each of ground cayenne and coriander
4 cups butternut squash, roasted
4 cups no-chicken broth (vegetable or chicken broth may be substituted)
1/3 cup red lentils
1 Tablespoon sherry
pinch of salt (as needed)
Heat oil in a 2 quart lidded saucepan over medium heat and stir in onion.
When onion is
translucent, stir in carrot, apple and thyme. Sauté until carrot is softened.
Add cayenne and coriander,
stir to combine completely and cook for one minute before adding squash and broth.
Bring to a boil and stir in lentils.
Lower heat to a simmer and cook for 30 minutes until
lentils have dissolved. Add sherry and simmer for 10 minutes.
Taste for salt and adjust as
needed. Remove thyme stems and discard.
Allow soup to cool slightly. Puree in a blender in two batches and return soup to pot.
Bring to a simmer before serving. Serve hot. Cover and refrigerate leftovers.