Butternut Squash And Lentil Soup Recipes

SPICED LENTIL & BUTTERNUT SQUASH SOUP

Spiced lentil & butternut squash soup image

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

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1l hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah (see tip) and natural yogurt, to serve

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

BUTTERNUT SQUASH AND LENTIL SOUP

Butternut Squash and Lentil Soup image

I seem to be making TONS of soup lately. This one is a heart-friendly recipe from the Heart and Stroke Foundation of Canada.

Provided by C and Ds Mommy

Categories Lentil

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
1 cup onion, chopped
2 garlic cloves, chopped
1/2 cup carrot, sliced
1/2 cup celery, sliced
6 cups vegetable broth (use the low sodium kind) or 6 cups chicken broth (use the low sodium kind)
3 cups butternut squash, peeled, seeded and chopped
1 cup lentils (use the brown or green kind)
2 medium tomatoes, chopped
2 teaspoons lemon juice
1 bay leaf

Steps:

Heat oil in a large saucepan over medium low heat. Add onion and garlic and sauté until soft (about 8 minutes).
Add carrots, celery and squash and continue cooking for another 10 minutes.
Add all remaining ingredients to pan and bring to a boil. Reduce heat and simmer until vegetables and lentils are tender, stirring occasionally for about 1 hour.
Discard bay leaf. Thin soup with additional broth if desired. Season to taste with salt and pepper.*.
* The heart and Stoke foundation recommends that Canadians use no more than 1 tsp (5 mL) of salt per day!

Nutrition Facts : Calories 81.5, Fat 1.4, SaturatedFat 0.2, Sodium 15.7, Carbohydrate 15.5, Fiber 4.1, Sugar 3.8, Protein 3.4

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