Appetizers / Soups / Salads

Curried Butternut Squash and Lentil Soup is for Dinner.

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

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

Curried Butternut Squash and Lentil Soup makes 4 servings.

The ingredients for Curried Butternut Squash and Lentil Soup are:

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

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

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: 4Recipe submitted by SparkPeople user TONYNE.

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

• 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

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