Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Butternut squash |
| ¾ cup | Green lentils |
| 1 cup | Vegetable stock, plus more as needed for thinning and reheating |
| 1 \N | Onion; chopped |
| 2 \N | Garlic cloves; finely minced |
| 1 teaspoon | Cinnamon |
| ½ cup | Apricots, dried; cut into |