Ingredients

1          cup butternut squash, peeled and cut into ½- to 1-inch pieces

½         cup carrots, peeled and cut into ½- to 1-inch pieces

¼         cup parsley, hard stems discarded

¼         cup sliced celery

225      ml water

½         cup cooked lentils

Instructions

Put the squash, carrots, parsley and celery into the work bowl fitted with the steam blade and cover bowl with lid.

Add the water to the steam/bottle warming chamber and set the measuring cup in its place.

Close the lid to lock and then turn the dial to steam.

Once the light goes out indicating the steaming is complete, add the lentils to the bowl. Pulse about 10 times to break up, scraping if necessary, and then process continuously until completely smooth, about 15 to 25 seconds.

Allow to cool before serving. If not using immediately, refrigerate for up to three days or freeze in individual portions for convenience.

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