Ingredients
2
medium butternut or acorn squash, cooked and chopped
2
medium green apples, chopped (2 cups)
1
medium red onion, chopped
1/2
cup unsweetened applesauce
1
cup apple juice
1/4
teaspoon ground nutmeg
1/8
teaspoon ground red pepper (cayenne)
1
can (14 ounces) vegetable broth
1/2
cup dried lentils (4 ounces), sorted and rinsed
3/4
cup shredded reduced-fat mozzarella cheese (3 ounces)
6
slices French bread, 1/4 inch thick
Additional chopped red onion, if desired
Preparation
Heat squash, apples, onion, applesauce, apple juice, nutmeg, red pepper and 1 cup of the broth to boiling in 3-quart saucepan, stirring occasionally; reduce heat. Cover and simmer 20 minutes.
Place squash mixture in blender or food processor. Cover and blend on medium speed until smooth; return mixture to saucepan. Stir in lentils and remaining broth. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, stirring occasionally, until lentils are tender.
Set oven control to broil. Sprinkle cheese on bread slices. Place on rack in broiler pan. Broil bread with tops 3 inches from heat about 2 minutes or until cheese is bubbly. Top each serving of soup with slice of cheese bread and chopped onion.
