Thai Squash Lentil Soup
- Number of Servings: 8
Ingredients
Olive Oil, 1 tbsp(remove)Onions, raw, 1 large(remove)Chicken Bouilon Cube, 5 serving(remove)Campbell's select Golden Butternut Squash soup, 4 cup(remove)Curry powder, 2 tbsp(remove)*Cumin seed, 1 tsp(remove)Lentils, 2 cup(remove)Ginger, ground, 1 tsp(remove)Blue Diamond Breeze Almond Coconut Milk, 2 cup(remove)Butternut Squash, 2 cup, cubes(remove)Spinach, fresh, 2 cup(remove)
Heat oil and saute onions until translucent. Add 5 cups water, bouillon cubes & carton of ready to eat squash soup. Add curry powder, cumin and red lentils. Bring to boil, reduce to low-med heat and slowly boil for 10 minutes. Add ginger coconut milk and cubed squash boil for 10 minutes. Add spinach for last 2 minutes.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user STEVE_I_AM.
Serving Size: 8 one cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user STEVE_I_AM.
Nutritional Info Amount Per Serving
- Calories: 199.8
- Total Fat: 4.0 g
- Cholesterol: 2.5 mg
- Sodium: 1,148.6 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 8.2 g
- Protein: 7.4 g
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