Thanksgiving

Butternut Lentil Soup is for Soup.

Butternut Lentil Soup takes 20 minutes to prepare.

Butternut Lentil Soup takes 40 minutes to cook.

Butternut Lentil Soup makes 6 servings.

The ingredients for Butternut Lentil Soup are:

2 T oil
2 T butter
1.5 lb squash, peeled & cut into 1/2" dubes
1 lg. onion chopped
1 stalk celery chopped
1 carrot chopped
2 cloves garlic minced
2 T. minced ginger
1 T curry powder
1 c. red lentils, picked over and rinsed
4-6 c. water (use 4 for more stewlike consistency)
1/2 lemon, juiced

For coriander oil:

1/2 c. chopped coriander
1/2 c.oil

Here is how you make Butternut Lentil Soup:

Heat oil and butter in pot until foamy. Cook veggies, including ginger, and 1 t. salt until softened and beginning to brown. Stir in curry powder and 1/4 t. pepper and cook 2 mins, stirring constantly. Add lentils and water and simmer, covered, until lentils are tender, 25-40 mins. Stir in lemon juice and season w/ salt and pepper. Puree coriander, oil, salt to taste with immersion blender. Drizzle over individual servings, as desired.Number of Servings: 6Recipe submitted by SparkPeople user SUZYMOBILE.

The nutritional information for Butternut Lentil Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 195.2

• Total Fat: 11.2 g
• Cholesterol: 10.4 mg
• Sodium: 24.6 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 6.9 g
• Protein: 4.6 g

The dietary needs meet for Butternut Lentil Soup is Vegetarian