Red lentil squash soup

1 tsp. oil

1 onion, diced

3 garlic cloves, chopped

1 T. tomato paste

3 carrots, peeled and diced

1 butternut squash, peeled and cooked

1 T. salt

1/4 tsp. black pepper

1 tsp. dried basil

1/2 tsp. dried thyme

1/2 tsp. cumin

1 1/2 cups red lentils, rinsed and divided

7 cups water

2 (sweet) potatoes, peeled and cubed

Heat oil in a 8-quart pot. Add the onion and saute until translucent, about 5 minutes. Add the garlic and tomato paste.Stir until tomato paste starts caramelizing. Add the carrots, squash, spices, water ,spices and 1 cup lentils. Cover and cook for 35-45 minutes until tender. Using an immersion blender, blend the soup in the pot until desired consistency. Add the 1/2 cup of lentils and potatoes. Cook another 30 minutes until cooked through.