Basil Pesto Butternut Lentil Chowder

Ingredients

• 5 cupsVegetable Broth
• 1 onionYellow Onion
• 2 tbspUnsalted Butter
• 3 tbspCornstarch
• 12 ozButternut Squash
• 10 ozCanned Lentils
• 2 cupsWhole Milk
• ¼ cupPesto
• 2 tbspBasil
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Chop the Yellow Onion and prepare the Butternut Squash, Canned Lentils, draining and rinsing any canned ingredient.
2. Melt the Unsalted Butter in a soup pot. Cook the Yellow Onion and Butternut Squash, Canned Lentils with the Table Salt for 6 minutes, then add the Vegetable Broth and simmer until the firmest ingredient is tender.
3. Whisk the Cornstarch into the liquid ingredient among the Whole Milk, Pesto, Basil, stir all of the Whole Milk, Pesto, Basil into the pot, and simmer gently until the chowder thickens. Serve hot.