Lentil And Squash Soup - cooking recipe

Ingredients

5 1/2 c. canned vegetable or chicken broth
1 lb. butternut squash, peeled, seeded, chopped (about 2 c.)
1 c. chopped onions
1 c. lentils
1 ripe tomato, peeled, cored and chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 c. dry white wine
2 Tbsp. fresh lemon juice
1 Tbsp. curry powder
1 large garlic clove, minced
1 bay leaf

Preparation

Combine broth and all ingredients in large saucepan.
Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes.
Then soup with extra broth if necessary. Season with salt and pepper.