Appetizers / Soups / Salads

Curried Butternut and Red Lentil Soup is for Dinner.

Curried Butternut and Red Lentil Soup takes several minutes to prepare.

Curried Butternut and Red Lentil Soup takes several minutes to cook.

Curried Butternut and Red Lentil Soup makes 4 servings.

The ingredients for Curried Butternut and Red Lentil Soup are:

1 butternut squash (about 3 lbs), peeled and cubed

1 cup red lentils

1 quart chicken or vegetable stock

1 medium sized yellow onion, chopped

1 15-oz can diced tomatoes

1 T fresh ginger, minced

2 cloves garlic, minced

2 tsp curry powder

1 tsp salt

1 T extra virgin olive oil

1/4 tsp cayenne (or to taste)

cilantro to garnish

Here is how you make Curried Butternut and Red Lentil Soup:

Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.Add the ginger and garlic and continue to cook for three more minutes, stirring often. Add the squash.Add the can of diced tomatoes, red lentils, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentil and squash are tender and cooked through.Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user LORILIPS.

The nutritional information for Curried Butternut and Red Lentil Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 467.8

• Total Fat: 6.8 g
• Cholesterol: 7.2 mg
• Sodium: 945.7 mg
• Total Carbs: 83.4 g
• Dietary Fiber: 8.0 g
• Protein: 23.5 g

The dietary needs meet for Curried Butternut and Red Lentil Soup is Vegetarian