Hearty Lentil and Butternut Soup

Ingredients

• 3 tablespoons olive oil
• 2 stalks celery, cut into 1/4"-1/2" dice
• 2 carrots, peeled and cut into 1/4"-1/2" dice
• 1 medium onion, peeled and cut into 1/4"-1/2" dice
• 3 cups peeled butternut squash, cut into 1/4"-1/2" dice
• 1 pound lentils
• 5 cups vegetable broth, divided
• 2 cups water, divided
• 2 bay leaves
• 2 tablespoons tomato paste
• 2 arge cloves garlic, minced
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 2 teaspoons worcestershire sauce
• 1/4 cup chopped parsley

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