Curried Butternut Squash & Lentil Soup

Curried Butternut Squash & Lentil Soup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,026.1 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 7.2 g
  • Protein: 5.0 g

View full nutritional breakdown of Curried Butternut Squash & Lentil Soup calories by ingredient
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Number of Servings: 4


    Brummel & Brown - 1 tbsp
    Butternut Squash - 2 cups, cubed
    Onion - 1 cup, chopped
    Bell Pepper - 1/2 cup, chopped
    Garlic - 1 clove, minced
    Curry Powder - 1/2 Tbsp
    Ginger - 1/2 Tbsp, grated
    Ground Cumin - 1/2 tsp
    Ground Turmeric - 1/2 tsp
    Salt - 1 tsp
    Cayenne Pepper - 1/4 tsp
    Vegetable Broth - 14.5oz can
    Lentils - 3/4 cup, rinsed and drained
    Water - 3 cups


1. In a dutch oven, melt butter over medium heat. Add the butternut squash, onion and pepper and cook, stirring occasionally, until onion is tender. Add garlic, curry powder, ginger, cumin, turmeric, salt and cayenne; cook, stirring, 1 minute.
2. To vegetables add broth, lentils and water; heat to boiling over high heat. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 40-45 minutes. Service with Greek yogurt, toasted coconut or lime wedges (optional).

Number of Servings: 4

Recipe submitted by SparkPeople user TONYNE.

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