Comfort Soup

OK so today is Good Friday. I'm not supposed to eat? Whatever, I made what is sure to become a comfort food.

I had the most random stuff in my kitchen today so that means soup for dinner. This one is at home in the winter or a cool day.

2 small sweet potatoes
1 small butternut squash
1 can evaporated milk
1 bulb garlic
3 Tbsp butter
1/2 cup lentils
Salt, pepper, basil to taste

Use a fork to poke holes in the skin of the potatoes and set aside. Cut squash in half longways and remove seed with a spoon. Place potatoes in 350º oven directly on rack. Fill a shallow oven pan with enough water so that the squash's ends are covered when placed face down in water. Put pan with squash in oven below potatoes so an drips fall in the pan. Take garlic bulb cut top off and place on a ceramic plate in the oven. Cook garlic for 15-20 min. Cook potatoes for 45-60min. Cook squash for 1hr.

When garlic is done, squish the meat of the cloves into a small bowl and squash with fork into a chucky paste, add butter and repeat mashing.

Picture is all the soup so about two servings.

When potatoes are done. In a sauce pan add evaporated milk. Cut potatoes in half shortways and squish meat into saucepan. Add garlic butter. When squash is done scoop meat into pan. Add lentils and heat on medium to low. Don't let the mixture boil or burn so stir constantly. Cook for roughly 20min or until lentils are soft. Add salt, pepper, and basil to taste. Let thicken (stop stirring). And serve.

Yum!