Visiting my friend Ann, we went to the apple orchard and grabbed fresh picked apples. She purchased an extra bag of apples for her brother Dave. He was still at work so we dropped them off at his house. To my surprise, there was a garden in his front yard full of squash. Yes, we stole a butternut squash. Thanks Dave for the squash, it was awesome!

Dave’s Stolen Butternut Squash Soup

1T olive oil

1 leek, white part only, diced

2 carrots, diced

2 celery, diced

3 cloves garlic, minced

2 bay leaves

1/4t anise seeds

1/8t nutmeg

1/4t cumin

1/2t salt

1/2t pepper

4c vegetable broth

4c water

1 potato, skin on

1 butternut squash, diced

1c lentils

2c purple cabbage, diced

In stock pot, sauté leeks in oil for 3-5 minutes on medium high. The leek color should start to lighten. Then add carrots and celery, cooking for 3-5 minutes more.

Add garlic, bay, anise, nutmeg, cumin, salt and pepper and sauté for 2-3 minutes.

Pour in broth and water then add the potato. Bring to a boil then add squash.

Lower heat and simmer for 10 minutes.

Add lentils and cabbage and simmer for 15 minutes more.

Remove bay leaves and potato. Discard leaves and potato skin.

Make mashed potatoes using a little broth from the soup.

Add mashed potato back into soup and mix well until it dissolves. This is used to thicken the broth.

Optional toppings: pumpkin seeds, red pepper flakes, drizzle of balsamic vinegar.