Acorn Squash and Red Lentil Soup

1 large chopped Onion

1 cup chopped Carrots

1 tsp Roasted Garlic paste

1 tsp Extra Virgin Olive Oil

1 can Red Lentils

1 large roasted Acorn Squash (cubed)

1 box (900ml) of Vegetable Broth

A pinch or two each of Dried basil, oregano, thyme, black pepper, parsley and sea salt.

Heat oil in a large soup pot, and sauté the onion, carrots and garlic for about 5 minutes or until the onions are tender. Add lentils, squash and broth to the pot. Add the seasonings and let simmer for about 30 minutes.

I modified the recipe from http://www.eatingbirdfood.com/myrecipes/butternut-squash-and-red-lentil-soup/ to what I had available! :♥)