Appetizers / Soups / Salads

Curried Butternut Squash and Red Lentil Soup takes 40 minutes to prepare.

Curried Butternut Squash and Red Lentil Soup takes 60 minutes to cook.

Curried Butternut Squash and Red Lentil Soup makes 12 servings.

The ingredients for Curried Butternut Squash and Red Lentil Soup are:

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

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

From "Style at Home" magazine Feb. 2012, page 108Peel 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)

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

• 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