Try this soup

So good. I thought butternut squash and lentils might be a weird combination, but it works. It's a big bowl of goodness!

Chunky Lentil Soup

From Super Natural Cooking by Heidi Swanson
Makes 4-6 servings

1 1/4 cup dry lentils, green French or beluga lentils (I used small green French lentils)
2 tbsp extra-virgin olive oil
1 yellow onion, chopped
2 cups butternut squash, 1/4 inch dice
1 - 1 1/2 cups vegetable broth or water
1 28-ounce can crushed tomatoes
1 tsp sea salt
pinch of smoked paprika (optional)
parmesan cheese for topping (optional)

1. Bring 5 cups of water to a boil, add the lentils and cook for about 2o minutes or until tender.
2. Meanwhile, heat the oil and saute the onion until soft, about 3 minutes. Stir in the squash, tomatoes and broth and continue cooking until the squash is tender, about 10-15 minutes.
3. Drain the lentils and stir them in, along with the salt and smoked paprika. Let soup return to gentle simmer, then taste and adjust seasoning if need be.
4. Serve, topped with parmesan and a drizzle of olive oil. (I used a dollop of yogurt and some green onions for topping.)

Update on my mom.....everything went really well today. The surgery took less time than expected, the surgeon was pleased with the results and my mom is in good spirits and doesn't have too much pain. She should be out of the hospital by Wednesday or Thursday, and on her way to recovery. Hopefully this is the end of it for a while...