Servings: 6


  • 2 medium butternut squashes
  • 2 to 3 tablespoons red lentils
  • 6 to 7 cloves garlic, finely chopped
  • 1 cube halal chicken stock
  • 1 to 2 tablespoons halal steak seasoning
  • 1 jalapeño pepper, chopped (add more if you dare!)
  • 4 tablespoons unsalted butter
  • ¾ cup Organic Valley® organic whole milk
  • salt and black pepper to taste

Step 1

Peel and cube the butternut squash. Add to a medium pot with just enough water to cover the squash.

Step 2

Add lentils, garlic, chicken stock, and steak seasoning and boil until squash is softened, approximately 25 to 35 minutes.

Step 3

Add chopped jalapeño and boil for 5 more minutes.

Step 4

Use an immersion blender or conventional blender (make sure your blender is heat resistant) to blend the mixture until puréed.

Step 5

In the pot with the squash purée, add butter and milk. Stir until well blended.

Step 6

Taste the mixture and season with salt and black pepper, if needed.

Step 7

Garnish with your choice of toppings and serve with toasted sourdough bread on the side. Enjoy!