Fuzzy Blanket Lentil Soup

Directions

1. Heat 3 tablespoons of olive oil in a large skillet over medium high heat; add onion, celery, garlic & carrot. Cook for 5-7 minutes, or just until onion turns translucent. {NOTE: This step can be omitted, but I finds it adds a tastier layer of flavor. If you omit this step, simply add these ingredients directly to slow cooker.}
2. Place veggie mixture in 4- to 6-quart slow cooker along with lentils, farro, beef broth, bay leaves, Italian seasoning, salt, pepper, squash puree, tomato paste and water. Replace lid and cook on low for 6-7 hours or high for 3-4 hours.
3. Heat remaining 3 tablespoons olive oil in large skillet over medium high heat and diced sausage. Cook for 10-12 minutes, or just until sausage is browned & crispy on edges. Add to slow cooker for the final 30-45 minutes of cooking time. {This step is also optional & again, it adds another layer of flavor. If using smoked turkey sausage but not browning it, add during the last 20-30 minutes of cook time; if it is added sooner, it will become tough.}
4. Ladle into bowls and drizzle with additional olive oil. Serve with diner's choice of warm pillowy pita bread, crusty bread chunks and/or hot cornbread.
5. NOTE: This recipe can also be prepared on stovetop, and use Dutch oven for sweating veggies. Cook over medium to medium high heat for 3-4 hours.
6. Soup/stew can be garnished as you wish & to taste with chopped parsley, pesto, cheese [parmesan, feta, cotija, goat, etc], chili oil and/or toasted pepitas.
7. Recipe freezes well.
8. To make vegan/vegetarian version, use vegetable broth and omit sausage.