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Roasted Butternut Squash and Red Lentil Soup Recipe

Roasted Butternut Squash and Red Lentil Soup Recipe

By Karen Biton-Cohen

prep time: 30 minutes

cooking time: 1 hour

yields: 6 servings

Ingredients:

  • 2 pounds butternut squash, peeled and chopped into cubes
  • 3/4 cup red lentils
  • 1 large onion, chopped
  • 4 garlic cloves
  • 1 carrot, peeled and chopped
  • 1 parsnip, peeled and chopped…
Karen Biton-Cohen

Karen Biton-Cohen is passionate about two things: making wholesome, nutritious food and taking beautiful photos.
She studied photography at the School of the Museum of Fine Arts at Tufts in Boston. Her enthusiasm for cooking stems from spending time her mom's kitchen, where she learned techniques for cooking and she completed her formal culinary training in August 2013.
Her two great loves collide at K. abc Photography where she shares her daily dishes and recipes. Karen currently lives in Tel Aviv with her husband.

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