Squash And Red Lentil Soup Recipes

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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.

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

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

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

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

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

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