add notes to greek lentil soup about butternut squash yield

diff --git a/recipes/greek_lentil_spinach_soup_lemon.mdwn b/recipes/greek_lentil_spinach_soup_lemon.mdwn
index c20225764f92392a977bd0d87b918b623f989211..00b0cbd4a468d87acb7dc9500fbc6818bd7a2dd0 100644 (file)
--- a/recipes/greek_lentil_spinach_soup_lemon.mdwn
+++ b/recipes/greek_lentil_spinach_soup_lemon.mdwn
@@ -17,7 +17,8 @@ Adapted from Dairy Hollow House Soup and Bread
 + 2 bay leaves
 + 2 med potatoes, scrubbed and diced
 + 10-oz frozen, chopped spinach; thawed
-+ 2 1/2 c peeled and diced butternut squash
++ 2 1/2 c peeled and diced butternut squash (approximately 1/2 of one
+  butternut squash)
 + 2 tbsp olive oil
 + 1 large onion, chopped
 + 2 ribs celery, sliced
@@ -38,6 +39,10 @@ Adapted from Dairy Hollow House Soup and Bread
 + Transfer onion, celery, and garlic to pot.
 + De-glaze skillet with a little soup broth and return de-glazed broth to pot.
 + Add sal and pepper to pot.
-+ Just before serving, add lemon juice.  
++ Just before serving, add lemon juice.
+
+## Notes
+
++ When doubled, this recipe uses approximately one butternut squash
 
 [[!tag soup squash spinach lentil]]