I got the basis for this from an old slow cooker cookbook. But I made it thicker and a bit healthier with the sweet potato.
1 medium-sized butternut squash; peeled, seeded, cubed
1 sweet potato; peeled and cubed
1 onion; chopped
1 celery stalk; chopped
2 garlic cloves, minced
1 Cup lentils; dry (I use the red ones)
1 tsp garam masala
4 Cups chicken or vegetable stock
Put the vegetables in the slow cooker, sprinkle the garam masal on top, then pour in the broth or stock.
Cook for 4-5 hours at high temperature or 8-9 hours at low temperature.
Just before serving take your potato masher or stick blender and mash/puree the soup to make it a thick bisque.
It is really good when served with Pleasanton Brick Oven Bakery's parmesan olive bread.
