Spicy Butternut Squash And Lentil Soup Food

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

Ingredients

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

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

SPICY BUTTERNUT SQUASH SOUP

Spicy butternut squash soup image

A spicy and warming soup, great for when its cold outside!

Provided by antonellafood

Time 1h20m

Yield Serves 8

Number Of Ingredients 0

Ingredients

Steps:

Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
Add all the remaining ingredients apart from the stock.
Saute the vegetables for 2 minutes until they are fully coated in the spices.
Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

SPICY BUTTERNUT SQUASH

Spicy Butternut Squash image

This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."

Provided by mersaydees

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 3

Ingredients

3 tablespoons chili powder
1 large lemon, juiced
3 lbs butternut squash, split lengthwise with a sharp, heavy chef's knife, the seeds and fibrous center scooped out of the c

Steps:

Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.

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