Curried Butternut Squash and Red Lentil Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
Butternut Squash, 1 kilogram (or approx. 2.5 lbs)Extra Virgin Olive Oil, 2 tsp, dividedGarlic, 2 cloves Onions, raw, 100 grams or 1 cupPatak's hot curry paste, 1 tbsp PC organics dried red lentils, 1 cup Aroy-D coconut milk, 1/3 cup No salt chicken or veggie broth, 32 oz (4 cups)2 cups water
From "Style at Home" magazine Feb. 2012, page 108
Peel and de-seed butternut squash. Cut into 1 inch cubes. Roast squash on lightly oiled baking sheet (1 tsp of the oil) at 375 degrees until golden - about 40-45 mins.
Cool squash then puree in a food processor adding 2 cups of water or puree with a hand blender after transferring roasted squash to a large bowl.
Heat 1 tsp of oil in stock pot and add chopped onion. Cook until almost translucent then add garlic, curry paste and red lentils. Stir well. Add broth and cook for 15 minutes until lentils are tender. Add pureed squash and let soup heat through. Add coconut milk and serve.
Serving Size: Makes 12 servings of 2 of my soup/ladle scoops (about 6 oz. each)
Peel and de-seed butternut squash. Cut into 1 inch cubes. Roast squash on lightly oiled baking sheet (1 tsp of the oil) at 375 degrees until golden - about 40-45 mins.
Cool squash then puree in a food processor adding 2 cups of water or puree with a hand blender after transferring roasted squash to a large bowl.
Heat 1 tsp of oil in stock pot and add chopped onion. Cook until almost translucent then add garlic, curry paste and red lentils. Stir well. Add broth and cook for 15 minutes until lentils are tender. Add pureed squash and let soup heat through. Add coconut milk and serve.
Serving Size: Makes 12 servings of 2 of my soup/ladle scoops (about 6 oz. each)
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 51.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 4.7 g
- Protein: 4.4 g
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