Slow Cooker Butternut Squash & Lentil Soup
As Vision Health Month continues, we wanted to share a delicious recipe that can help your senior loved one's eye health.
In 2013, the Age-Related Eye Disease Study found that certain nutrients — zinc, copper, vitamin C, vitamin E, and beta carotene — may reduce the risk of age-related decline in eye health by 25%. The study also included omega-3 fatty acids, zeaxanthin, lutein, and beta-carotene; the study found that certain combinations may work better than others.
Oily fish, nuts, citrus fruits, leafy green vegetables, and legumes such as lentils, as featured in today's recipe, contain nutrients that may also benefit eye health.
Slow Cooker Butternut Squash & Lentil Soup
Ingredients
1 medium butternut squash, peeled, seeds removed, and cut into small chunks
A yellow onion, chopped
1 cup brown lentils
8 cups of low-sodium stock
2 cloves minced garlic
1/2 teaspoon ground nutmeg
1 bay leaf
Salt and pepper to taste
1 cup chopped spinach
Instructions
Place the butternut squash, chopped onion, lentils, garlic, nutmeg, and bay leaf into a slow cooker.
Pour in the stock
Add salt and pepper (about 1/4 tsp each).
Cook on high for 3-4 hours or low for 6-8 hours.
Remove bay leaf
In small batches, blend about half the soup until smooth.
Mix the blended soup back into the slow cooker with the unblended half.
Stir in the chopped spinach until wilted.
Taste and add more salt and pepper if needed.
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