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."
photo by stravis007
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 1 large butternut squash
- 1 cup red lentil
- 1 tablespoon curry paste
- 2 teaspoons sugar
- 1 tablespoon lemon juice
- 4 cups water
- 1 flat teaspoon salt
directions
- 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.
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Reviews
-
I don't think I've ever cooked with lentils. Are they dry or in a can? -
excellent and super easy soup. I used a dry Hot Curry Powder and it worked out. -
Heavenly flavor and easy to make! -
This is a delightful recipe! I used red curry paste and after pureeing the soup, blended in a can of coconut milk. YUM!! I also sauteed some chard and lots of fresh garlic in olive oil and put a little pile of it on each serving for garnish and a wonderful flavor injection. Served leftover soup the next day combined with basmatic rice and peas. So versatile!! Thank you for this simple, wonderful recipe! I made it in my crockpot and it came out beautifully. -
this is a great and tasty soup that was easy to make, so... i have served it for lunch 2 times thes week!lol. i tryed it with onion squash aswell. GREAT!!!
RECIPE SUBMITTED BY
ilive in enfield and i am a teaching asst
my son and i have allergies to wheat and dairy products so i like to experiment with cooking eliminating these items
