Winter Squash And Red Lentil Soup Recipes

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PURéED WINTER SQUASH AND RED LENTIL SOUP



Puréed Winter Squash and Red Lentil Soup image

Here the tawny hue of the cooked lentils blends well with the sweet yellow-orange winter squash. If you're looking for Halloween colors for a dinner main dish or starter, look no further.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons grapeseed oil
1 medium onion, minced
2 garlic cloves, minced
1 tablespoon plus 1 teaspoon minced fresh ginger
3 teaspoons yellow mustard seeds
2 teaspoons cumin seeds
1/2 teaspoon turmeric
1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced (about 5 cups diced squash)
1 cup red lentils, rinsed
Salt
Black pepper
2 teaspoons butter or ghee
Plain yogurt, for garnish
Chopped cilantro, for garnish (optional)

Steps:

  • Heat oil over medium heat in large, heavy soup pot. Add onion and cook, stirring often, until tender, about 5 minutes. Add garlic, ginger, 1 teaspoon mustard seeds and 1 teaspoon cumin seeds and cook, stirring, until fragrant, 30 seconds to a minute.
  • Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt.
  • Purée soup using an immersion blender or, working in batches, in a blender (pull a towel down over the top of blender to avoid hot splashes). Return to pot if using blender. Add black pepper, taste and adjust salt, and heat through.
  • Just before serving, heat butter over medium heat in a small skillet or saucepan and add remaining 2 teaspoons mustard seeds and 1 teaspoon cumin seeds. Cook, stirring, until seeds are lightly colored and fragrant, about 2 minutes. Stir into soup.
  • Serve with a generous dollop of yogurt and a sprinkling of cilantro if desired.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 5 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 6 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 414 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED-SQUASH AND RED-LENTIL SOUP



Curried-Squash and Red-Lentil Soup image

Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Provided by Ruth Cousineau

Categories     Ginger     Vegetarian     Dinner     Lunch     Curry     Lentil     Squash     Winter     Potluck     Cilantro     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (main course) servings

Number Of Ingredients 17

For soup:
3 tablespoons vegetable oil
2 tablespoons unsalted butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon curry powder (preferably Madras)
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
For cilantro oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil
Accompaniment: cooked basmati rice

Steps:

  • Make soup:
  • Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
  • Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes.
  • Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper.
  • Make cilantro oil:
  • Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
  • Serve soup drizzled with cilantro oil.

WINTER LENTIL VEGETABLE SOUP



Winter Lentil Vegetable Soup image

This soup has very little fat, is cheap and easy to make and delicious. Our family practically lives on it in the winter and I usually double the recipe. Sprinkle grated cheddar on top if you wish. If you can't hang around long enough for this to cook, put it in a slow cooker.

Provided by Cecile Leverman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 6

Number Of Ingredients 14

½ cup red or green lentils
1 cup chopped onion
1 stalk celery, chopped
2 cups shredded cabbage
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups chicken broth
3 carrots, chopped
1 clove garlic, crushed
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon white sugar
½ teaspoon dried basil
½ teaspoon dried thyme
¼ teaspoon curry powder

Steps:

  • Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
  • Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 21.9 g, Cholesterol 1.7 mg, Fat 0.6 g, Fiber 8.1 g, Protein 6.4 g, SaturatedFat 0.1 g, Sodium 938 mg, Sugar 6.9 g

BUTTERNUT SQUASH, RED LENTIL, AND COCONUT SOUP



Butternut Squash, Red Lentil, and Coconut Soup image

Great curry soup...moderate enough for even the less experimental eaters... Add some shrimp, crab, or lobster and make a hearty meal out of it!

Provided by GoldsmithLissa

Categories     Curries

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 small butternut squash, about 1 . 5-2lb
olive oil
1 small onion, diced
1 small leek, small dice
1 small fresh hot pepper, minced
1 stalk celery, diced
1 small carrot, diced
1 garlic clove, minced
1 tablespoon minced ginger
1 teaspoon curry powder
salt & freshly ground black pepper
1 liter chicken stock or 1 liter vegetable stock
1/2 cup red lentil
3 tablespoons coconut milk

Steps:

  • Preheat the oven to 350°F Cut the squash in half lengthwise and scoop out the seeds and stringy center. Oil each half gently with olive oil or cooking spray, put face down on a cookie sheet and bake until tender (about 25-40 minutes).
  • Meanwhile heat a soup pot over medium heat. Add a tablespoon of olive oil, the onion, celery, carrot, leek, pepper, garlic, curry powder, ginger and a good pinch of salt and pepper. Stir regularly and sweat for about 10 minutes or until veggies soften a bit. Add stock and bring to a simmer. Add lentils and stir regularly at a simmer for 15 minutes.
  • When squash is tender scoop out and gently mash and stir into the soup. Stir the coconut milk into the soup until well incorporated. Taste and correct for seasoning then served.

SQUASH AND RED LENTIL SOUP



Squash and Red Lentil Soup image

Make and share this Squash and Red Lentil Soup recipe from Food.com.

Provided by Sackville

Categories     Lentil

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 squash (about 1 kg whole)
2 sprigs rosemary
150 g red lentils
1 medium onion, diced
900 ml vegetable stock or 900 ml chicken stock
2 tablespoons olive oil
salt and pepper, to taste

Steps:

  • Peel, seed and dice the squash and roast with the rosemary sprigs and olive oil in a 200 C oven for 45 minutes.
  • You want the total amount of diced squash to be about 2 pounds or 900g.
  • Meanwhile, clean the lentils and then boil them for about 10 minutes.
  • Drain the lentils, add the stock and the onion and simmer for five minutes.
  • Mash the squash and stir into the soup.
  • Season with salt and pepper and serve with a sprig of the roasted rosemary on top.

Nutrition Facts : Calories 208.4, Fat 7.7, SaturatedFat 1.1, Sodium 4.6, Carbohydrate 26.6, Fiber 5, Sugar 2.3, Protein 10.2

RED LENTIL AND SQUASH CURRY SOUP



Red Lentil and Squash Curry Soup image

Butternut squash and lentil soup is a simple light meal or a first course.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

2 teaspoons coarse salt
1 recipe Quick Curry Powder
12 ounces red lentils
2 tablespoons unsalted butter
1 onion, cut into 1/2-inch dice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces
Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat
2 cups water

Steps:

  • 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.

Nutrition Facts : Calories 264 g, Cholesterol 9 g, Fat 5 g, Fiber 7 g, Protein 15 g, Sodium 545 g

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Top Asked Questions

How to make Butternut squash and lentils soup?
Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes). Use an immersion blender to puree the soup directly in the pot until very smooth.
How do you cook lentils in soup?
Stir in curry powder and 1/4 teaspoon pepper and cook, stirring frequently, 2 minutes. Add lentils and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with salt and pepper. Purée cilantro, oil, and 1/2 teaspoon salt in a blender. Serve soup drizzled with cilantro oil.
What is the best way to cook squash and squash soup?
Stir in turmeric, squash, red lentils and 2 quarts water. Turn up heat, add salt to taste and bring to a boil. Reduce heat to low, skim off foam, cover and simmer 35 to 45 minutes, until squash and lentils are tender. Taste and adjust salt. Purée soup using an immersion blender or, working in batches,...
What is red lentil soup made of?
This silky red lentil soup soothes and satisfies with generous amounts of vegetables and a touch of heat. The recipe combines carrots, butternut squash, a cornucopia of spices, and harissa paste for layered flavor; fresh ginger adds a surprising amount of warmth, too. Basically, a bowl of this easy soup will warm you up in more ways than one.

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