Thai Squash Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Thai Squash Lentil Soup calories by ingredient



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)

Directions

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.