Appetizers / Soups / Salads

Curry Squash Lentil Soup takes several minutes to prepare.

Curry Squash Lentil Soup takes several minutes to cook.

Curry Squash Lentil Soup makes 8 servings.

The ingredients for Curry Squash Lentil Soup are:

* Lentils, 2 cup (remove)
* Onions, raw, 1 cup, chopped (remove)
* Butternut Squash, 1 cup, cubes (remove)
* Butter, salted, 3 tbsp (remove)
* Curry powder, 1 tbsp (remove)
* Chicken Broth, 1 cup (8 fl oz) (remove)
* Water, tap, 2 cup (8 fl oz) (remove)
* Garlic powder, 1 tbsp (remove)

Here is how you make Curry Squash Lentil Soup:

Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot. Serving Size: Makes 8 ServingsNumber of Servings: 8Recipe submitted by SparkPeople user THEKRISTACHICK.

The nutritional information for Curry Squash Lentil Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 120.7

• Total Fat: 4.7 g
• Cholesterol: 12.1 mg
• Sodium: 155.3 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 5.4 g
• Protein: 5.4 g