Autumn Harvest Butternut Squash & Lentil Soup

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for 1 minute more, until fragrant.

Add butternut squash, red lentils, vegetable broth, ginger, cinnamon, nutmeg, and cayenne pepper (if using). Bring to a boil, then reduce heat and simmer for 30-35 minutes, or until the lentils and squash are tender.

Remove from heat and stir in apple cider vinegar.

If desired, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.

Season with salt and pepper to taste.

Allow the soup to cool completely before portioning into freezer-safe containers. Leave some headspace in each container to allow for expansion during freezing.

Label and date the containers and freeze for up to 3 months.

To reheat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop or in the microwave until heated through. Serve with your favorite toppings.