Bonus

And, my husband so totally rocks. He made the best soup tonight!

Squash-Lentil Soup
Peel 1 butternut squash, halve it and scoop out the seeds, then chop it into 1-inch pieces; set aside
Chop 1 big onion up into smallish bits
Chop 1 celery heart into small bits
Chop 2 carrots (or the rest of the store-bought ones) into bits
Chop 4 cloves garlic to bits and pieces

Heat a large soup pot on med-high heat, then add 2 T. olive oil to pot. Add the onion, celery and carrot bits and fry for about 10 minutes, or until soft. You may want to adjust the heat to down if they look like they’re burning.

Add the garlic bits and pieces and stir. Then add about 6 cups water and the butternut squash pieces and about 1 c. lentils. Turn the heat up and when it starts to boil, turn it down and let it simmer, stirring every now and then, for about an hour. If it looks thick, add 1 or 2 cups more of water.