Lentil, Split Pea and Butternut Squash Soup

Sort and clean Lentils and Split Peas. Cover with water and soak until fermented.

Change water several times, draining off the foam.
(If your not fond of fermented legumes, soak overnight, changing water a couple of times.)

Put in slow cooker, with just enough fresh water to barely cover the legumes, cook on low for 4 hrs.

Peel and remove seeds from Butternut Squash, cut into 1 inch cubes.

Dice tomato.

Peel and chop garlic.

Wash and rub thyme, basil and parsley if fresh, if using store bought – use just a dash of each to taste.

Throw all of above along with butter, cinnamon, pepper and salt into cooker.

Cook on low till squash is tender, leave lid of cooker askew to condense further.

Mash with potato masher for coarse texture or mixer till smooth.

Ladle into bowls, top with dollop of sour cream and serve.

(Add carrots, onion, etc if desired. The above was just what I had ready from the garden at the moment.)