Spiced Lentil Butternut Squash Soup Recipes
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SPICY BUTTERNUT SQUASH AND LENTIL SOUP
I love this recipe i dont usually eat soup but i thought up this recipe and gave it a go. i make it specially for my nephew who loves it.
Provided by t_michalak
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Peel and chop squash into small cubes.
- put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
- add sugar and water and cook for 20 minutes.
- add salt and lemon juice and cook for 5 minutes.
- blend until smooth and serve hot with bread.
- OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.
Nutrition Facts : Calories 332.9, Fat 1.6, SaturatedFat 0.3, Sodium 25, Carbohydrate 71.5, Fiber 12.5, Sugar 9.7, Protein 15.6
SPICED BUTTERNUT SQUASH AND LENTIL SOUP
Make and share this Spiced Butternut Squash and Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time 4h10m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in slow cooker.
- Cover and cook on low for 8-9 hours or on high for 4 hours.
Nutrition Facts : Calories 213.3, Fat 1.7, SaturatedFat 0.4, Sodium 620.2, Carbohydrate 35.4, Fiber 13.9, Sugar 4.4, Protein 15
SPICED BUTTERNUT SQUASH SOUP
My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
Provided by LuvMyFamily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g
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- In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent, about 3 minutes. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook for another minute to let the spices toast.
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- Preheat the oven to 425 F/ 220 C/ gas mark 7. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Pop in the oven for 30-40 minutes or until the squash is lightly browned and fully cooked. Remove from the oven and peel off the skin. Set aside.
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