Friday Feasts

It is becoming difficult to find fasting foods that are IBS friendly. Who would have thought that vegan food is so unhealthy?!?

Ginger Butternut Soup
Serves 2-4

1 small onion, chopped
1 T olive oil
2 inches fresh ginger, grated
2 cups butternut squash, cubed
2 cups vegetable stock
1 14 oz can diced tomatoes
1/2 cup red lentils (uncooked)
1/2 t salt
1/2 t ground black pepper

In a medium soup pot on medium heat, saute the onion in oil until translucent. Add the ginger and squash and saute for 5 minutes. Add the stock, tomatoes, lentils, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15-20 minutes or until squash is cooked. With a hand blender or food processor, blend half or all (I prefer all) of the soup until smooth (be careful when blending hot liquids). Return to pot, reheat, and serve. Also doubles and freezes well.