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is adapted from a saveur red lentil and squash soup recipe. servings: prep time: minutes ingredients smaller butternut squash, about a pound kosher salt and freshly ground black pepper, to taste ⁄ cup olive oil (and a little extra, to drizzle) cloves garlic, chopped medium carrots, chopped stalks celery
sprinkle with salt and pepper, drizzle with about a tablespoon of olive oil and roast at until soft and brown on edges. this usually takes about minutes. when cool enough to handle, scoop out roasted squash and set aside. meanwhile, heat oil in a -quart saucepan over medium heat. add garlic, carrots, celery...
https://about.kaiserpermanente.org/total-health/food-for-health/recipes/butternut-squash-lentil-soup