Butternut Squash And Lentil Soup Food

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SPICED LENTIL & BUTTERNUT SQUASH SOUP



Spiced lentil & butternut squash soup image

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat

Provided by Esther Clark

Categories     Dinner, Lunch, Soup

Time 50m

Yield Serves 4-6

Number Of Ingredients 10

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

Steps:

  • Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
  • Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
  • Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

BUTTERNUT SQUASH AND LENTIL SOUP



Butternut Squash and Lentil Soup image

I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada.

Provided by C and Ds Mommy

Categories     Lentil

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 teaspoons olive oil
1 cup onion, chopped
2 garlic cloves, chopped
1/2 cup carrot, sliced
1/2 cup celery, sliced
6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind)
3 cups butternut squash, peeled, seeded and chopped
1 cup lentils (use the brown or green kind)
2 medium tomatoes, chopped
2 teaspoons lemon juice
1 bay leaf

Steps:

  • Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
  • Add carrots, celery and squash and continue cooking for another 10 minutes.
  • Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
  • Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
  • * The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.2, Sodium 15.7, Carbohydrate 15.5, Fiber 4.1, Sugar 3.8, Protein 3.4

BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP



Butternut Squash, Red Lentil, and Coconut Soup image

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!

Provided by GoldsmithLissa

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 small butternut squash, about 1 . 5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 garlic clove, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt & freshly ground black pepper
1 liter chicken stock or 1 liter vegetable stock
1/2 cup red lentil
3 tablespoons coconut milk

Steps:

  • Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
  • Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
  • When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.

CURRIED-SQUASH AND RED-LENTIL SOUP



Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories     Ginger     Vegetarian     Dinner     Lunch     Curry     Lentil     Squash     Winter     Potluck     Cilantro     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

  • Make soup:
  • Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
  • Make cilantro oil:
  • Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  • Serve soup drizzled with cilantro oil.

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