Chicken, Lentil and Butternut Squash Soup Recipe This easy flavourful chicken lentil soup or chicken lentil stew, features Butternut squash, but pumkin would work in this soup recipe too.

15 mL (1 Tbsp) olive oil 
1 onion, chopped 
750 mL (3 cups) butternut squash, cubed 
30 mL (2 Tbsp) tomato paste 
4 skinless, boneless chicken thighs, cut into bite-sized pieces 
7 mL (1 ½ tsp) ras el hanout spice mix
Pinch red pepper flakes
Salt to taste
1 can lentils
1L (4 cups) stock (vegetable or chicken)
30 mL (2 Tbsp) flavourful vinegar to finish

In a Dutch oven over medium heat, add oil and then onion; cook until translucent.
Add chicken; browning on all sides.
Add ras el hanout, and tomato paste; cook until tomato paste starts to caramelise.
Add butternut squash, red pepper flakes and salt to pan; stirring constantly.
Stir in lentils and chicken stock.
Reduce heat, cover and simmer 15 – 20 minutes.
Just before serving stir in vinegar and adjust seasoning.

How To Make Ras el Hanout:
The vegan Squash Lentil and Chickpea Soup Recipe:

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