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Home >> Food >> Soups >> Red Lentil & Butternut Squash Curry Soup {Recipe}

Red Lentil & Butternut Squash Curry Soup {Recipe}

Published: Nov 10, 2011 · Modified: May 22, 2019 by Stefanie Fauquet · This post may contain affiliate links · 4 Comments

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I have been on a fresh vegetable kick lately since I discovered I could buy organic produce at the farmers market for less than conventional at our local grocery store. I've made it my mission to make a trip downtown (every Saturday) to pick up a basket of fruit and vegetables and plan a week's worth of meals around them. So far, it has been pretty successful and I have only heard a few complaints, mostly from my daughter, about the lack of meat in our diet.

This week's haul included a little butternut squash and some red lentils that I picked up from Whole Foods. I had never cooked red lentils (always green), but they looked so pretty and I figured it would be good to try something new. A little Googling brought me to a recipe from Martha Stewart using both of these ingredients and it looked pretty painless to make: Red Lentil and Squash Curry Soup.

I adapted the recipe slightly and the soup was delicious! A perfect warm-you-up meal for fall and winter.

And yes, I did make a homemade bread bowl that I will be sharing later.

Red Lentil & Butternut Squash Curry Soup

Ingredients

  • 2 teaspoons coarse salt
  • 2 tablespoons Curry Powder
  • 12 ounces red lentils
  • 2 tablespoons unsalted butter
  • 1 onion, cut into 1/2-inch dice
  • 4 cloves garlic, minced
  • 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

Directions

  1. Combine salt and curry powder.
  2. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute.
  3. Add onion and garlic; cook until translucent, about 4 minutes.
  4. Add squash; cook until just beginning to soften, about 5 minutes.
  5. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes.
  6. Stir in lentils; cook until soft, 10 to 15 minutes.
  7. For a smoother consistency, puree in Vita Mix or Blender, add more stock if mixture becomes to thick.
  8. Season as desired. I topped my soup with cinnamon!
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Comments

  1. internet marketing belgium

    November 23, 2011 at 5:37 am

    it is really looking too good and just amazing i loved it a lot

    Reply

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Welcome to Mommy Musings™ - I'm Stefanie Fauquet and my passions are food & family travel! I regularly share easy recipes and travel tips to inspire families to create a life they love...one that's full of delicious food and incredible adventures!

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