This is a take on another lentil soup recipe that I made in the summer - here is the winter variety:
Stir together:
1 acorn squash (peeled, gutted, and chopped)
1 onion (chopped and sauteed)
3 potatoes (unpeeled and chopped)
1 cup fresh baby spinach
1 1/2 cups dried lentils
3 cups water
1 can Campbells tomato soup (for base)
1 cup spaghetti sauce of your choice (to thicken)
1 can or jar diced tomatoes
1 tbsp black pepper
1 tsp salt
fresh basil to taste or 2 tsp dried basil
1 tsp garlic
Cook in crock pot on low for 6 - 8 hours or on high for 2 - 3 hours. Serve with your choice of breads.
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