Don't let the long list of ingredients scare you! This soup is worth the measuring! A little hint if you are feeling overwhelmed is to use frozen diced butternut squash to save some time. I just brought the soup to a boil after the 10 minute mark with the lentils and cooked the frozen squash with the lentils in the soup...easy peasy! The bonus is that there is no squash mess to clean up once you roast it. Up to you....you miss out on the roasted flavour, but the soup is still delicious. I have tried it both ways, and I am not sure which one I will choose next time...The soup freezes really well!