Butternut squash and lentil soup

 Hey foodies last night I made a delicious red lentil and butternut squash soup with maple yogurt and its a very warming soup on a cozy winter night I hope you enjoy it and thanks to @ssfwomensclub for putting this recipe together and I used @chef_josefs curry basil blend for this soup recipe and it brought it to another level I hope you enjoy

Red lentil and butternut squash soup

2 lbs butternut squash seeded and cubed
3 tbl olive oil
2 tsp @chef_josefs curry basil blend
1 1/4 tsp salt
1/2 tsp pepper
1 shallot diced finely
3 garlic cloves grated
5 cups chicken stock
1 cup dried red lentils

For maple yogurt
1 cup Greek yogurt
3 tbl maple syrup

Preheat oven to 425ºF combine cubed squash 1 tbl oil, 1/2 tsp curry basil blend 1/2 tsp salt and pepper and place on a rimmed baking sheet with parchment paper. Roast for 25 minutes or until squash is browned and tender.
In a pot add remaining oil over medium  heat cook shallots for 2 minutes then garlic for another minute.  Add remaining curry basil blend cook until fragrant 30 seconds. Rinse and pick over lentils and stir into pot with heated broth. Bring back to boil then reduce heat to simmer for 15 minutes or until lentils are broken down. Stir in squash over lentils blend in batches in a blender until smooth seeaon with salt and pepper add to another pot and cover to keep warm.
In a bowl mix yogurt and maple syrup together divide soup among bowls top with yogurt topping and black pepper