Hey chicks!

We hope you’re having an AMAZING start to your weekend! It’s becoming colder and more blustery, so guess what time it is – SOUP time!

Today’s soup recipe is brought to us by the FAB Kristen from Cook, Bake and Nibble. Not only has she been kicking butt at our High Park location, she’s also an incredible chef. Be sure to check her blog out – and the recipe below!

Buttercup Squash and Lentil Stew

Ingredients:

1 1/4 cup lentils, dried

2-3 tbsp EVOO

1 cup onion, small dice

1 clove of garlic, minced

3 cups buttercup squash, peeled and diced

1 28-oz can crushed tomatoes

2 cups stock; vegetable or chicken

1/4 tsp each basil, paprika,

TT sea salt and freshly cracked black pepper

4 tbsp fresh sage, roughly chopped or chiffonade

To prepare:

1. Place lentils and three cups of water in a medium saucepan over high heat. Bring to a boil and turn down to a simmer, simmer for 20 minutes until cooked.

2. Meanwhile, chop onion. Heat EVOO on medium heat and add onion. Sautee until translucent, being careful not to brown. Add garlic and sautee 10 seconds, again not browning.

3. As onion is cooking, peel and dice squash. Add to a stockpot with onion/garlic mixture, crushed tomatoes and stock.

4. Add spices and bring to a boil. Reduce to a simmer, add lentils and cook 30-40 minutes to let the flavours meld.

Serve with a pinch of fresh sage on top. Enjoy the feeling of fall.

Grab a spoon, a blanket and a movie and warm those insides, chicks!

Thanks, Kristin!

Have a FAB day, chicas!

FIT CHICKS