Curried Squash and Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 133.6
  • Total Fat: 6.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 403.2 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 4.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Curried Squash and Lentil Soup calories by ingredient


Introduction

A hearty, healthy soup for those cool autumn days. A hearty, healthy soup for those cool autumn days.
Number of Servings: 10

Ingredients

    680 grams Butternut Squash (1 1/2 cups, 1/2" cubes)
    3 tbsp Coconut Oil
    1 large Onions, raw; finely chopped
    2 large (7-1/4" to 8-1/2" long) Carrots, raw; grated
    2 stalk, large (11"-12" long) Celery, raw; finely chopped
    2 clove Garlic, minced
    6 tsp Ginger Root, minced
    2 tbsp Curry powder
    1 cup Lentils, washed and picked through
    4 cup Vegetable Broth
    3 cup (8 fl oz) Water, tap
    8 oz low fat coconut milk
    juice of one whole lemon
    2 tbsp Cilantro, raw, finely chopped

Directions

Saute onions, shredded carrots, celery, garlic and ginger in coconut oil. Add all to a crock pot, but the last three ingredients and cook on high for 5-6 hours or low for 8-9 hours. When the squash and lentils are soft, whisk in the coconut milk and lemon juice. Top each bowl of soup with a sprinkling of fresh, chopped cilantro.

Serving Size: 10 1-cup servings