Vegetarian

Curried squash and lentil soup is for Soup.

Curried squash and lentil soup takes several minutes to prepare.

Curried squash and lentil soup takes several minutes to cook.

Curried squash and lentil soup makes 4 servings.

The ingredients for Curried squash and lentil soup are:

* 1 whole sweet onion, diced
* 2 whole garlic cloves, minced
* 3 cups vegetable broth
* ? cup red lentils
* 1 cup roasted butternut squash
* 1 tbsp mild curry powder
* 1 tsp cinnamon
* 1 tsp garam masala
* ⅛ tsp cayenne pepper
* 1 whole apple, diced
* 2 tbsp pomegranate molasses

Here is how you make Curried squash and lentil soup:

In a dutch oven or large pot, head oil. Add onions and cook over med-high heat for 2 minutes. Add garlic, then continue to cook until onions are translucent. Add broth, lentils and apple and bring to a boil. Once boiling, cover and reduce heat to medium. Continue to cook until lentils are orange and soft, about 7-10 minutes. Stir in squash and spices. Reduce heat to low and cook another 5 minutes, stirring to incorporate all ingredients. Add salt, pepper and cayenne pepper to taste. Drizzle with pomegranate molasses before serving.Makes 4 cups. Number of Servings: 4Recipe submitted by SparkPeople user LINDSAYC77.

The nutritional information for Curried squash and lentil soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 130.2

• Total Fat: 4.4 g
• Cholesterol: 3.8 mg
• Sodium: 724.9 mg
• Total Carbs: 21.6 g
• Dietary Fiber: 5.8 g
• Protein: 4.1 g