Curried Butternut Squash and Red Lentil Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Curried Butternut Squash and Red Lentil Soup calories by ingredient
Number of Servings: 12
Ingredients
-
Butternut Squash, 1 kilogram (or approx. 2.5 lbs)
Extra Virgin Olive Oil, 2 tsp, divided
Garlic, 2 cloves
Onions, raw, 100 grams or 1 cup
Patak'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
Tips
Roasting the squash brings out the flavour of the veggie, so it's important not to miss that very first step, even though it takes a bit of time.
Directions
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)