Spiced Butternut Squash And Lentil Soup Food

SPICY BUTTERNUT SQUASH AND LENTIL SOUP

Spicy Butternut Squash and Lentil Soup image

I love this recipe i dont usually eat soup but i thought up this recipe and gave it a go. i make it specially for my nephew who loves it.

Provided by t_michalak

Categories Grains

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 large butternut squash
1 cup red lentil
1 tablespoon curry paste
2 teaspoons sugar
1 tablespoon lemon juice
4 cups water
1 flat teaspoon salt

Steps:

Peel and chop squash into small cubes.
put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
add sugar and water and cook for 20 minutes.
add salt and lemon juice and cook for 5 minutes.
blend until smooth and serve hot with bread.
OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

Nutrition Facts : Calories 332.9, Fat 1.6, SaturatedFat 0.3, Sodium 25, Carbohydrate 71.5, Fiber 12.5, Sugar 9.7, Protein 15.6

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

Ingredients

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

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