Appetizers / Soups / Salads

Thai Squash Lentil Soup takes several minutes to prepare.

Thai Squash Lentil Soup takes several minutes to cook.

Thai Squash Lentil Soup makes 8 servings.

The ingredients for Thai Squash Lentil Soup are:

Olive Oil, 1 tbsp(remove)
Onions, raw, 1 large(remove)
Chicken Bouilon Cube, 5 serving(remove)
Campbell's select Golden Butternut Squash soup, 4 cup(remove)
Curry powder, 2 tbsp(remove)
*Cumin seed, 1 tsp(remove)
Lentils, 2 cup(remove)
Ginger, ground, 1 tsp(remove)
Blue Diamond Breeze Almond Coconut Milk, 2 cup(remove)
Butternut Squash, 2 cup, cubes(remove)
Spinach, fresh, 2 cup(remove)

Here is how you make Thai Squash Lentil Soup:

Heat oil and saute onions until translucent. Add 5 cups water, bouillon cubes & carton of ready to eat squash soup. Add curry powder, cumin and red lentils. Bring to boil, reduce to low-med heat and slowly boil for 10 minutes. Add ginger coconut milk and cubed squash boil for 10 minutes. Add spinach for last 2 minutes.Serving Size: 8 one cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user STEVE_I_AM.

The nutritional information for Thai Squash Lentil Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 199.8

• Total Fat: 4.0 g
• Cholesterol: 2.5 mg
• Sodium: 1,148.6 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 8.2 g
• Protein: 7.4 g