Spiced Butternut Squash And Lentil Soup Recipes
SPICED BUTTERNUT SQUASH SOUP
"I like making this recipe year round, but it's best in the fall and winter months when butternut squash is in season. I love it because it's hearty and filling, but very healthy as well as easy to make. Serve it with some good crusty bread!" Julie Hession - Las Vegas, Nevada
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Halve squash; discard seeds. Place squash in a 15x10x1-in. pan coated with cooking spray, cut side down. Bake until tender, 40-50 minutes. Cool slightly; scoop out pulp., In a 6-qt. stockpot, heat butter and oil over medium heat; saute onions until tender, about 5 minutes. Add brown sugar, ginger, garlic and cinnamon sticks; cook and stir 2 minutes. Stir in salt, squash, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Discard cinnamon. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan. If desired, thin with additional water or broth; heat through. Serve with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 131 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 521mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 7g fiber), Protein 4g protein. Diabetic Exchanges
SPICED BUTTERNUT SQUASH SOUP
My boys LOVE this soup! It's a 'stick to your ribs' soup that everyone will enjoy. Sherry helps to deepen the flavor while half-and-half cream gives an added richness to the soup.
Provided by LuvMyFamily
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Pour a thin layer of water in a baking dish, or a cookie sheet with sides. Place the squash halves cut side down on the dish. Bake for about 40 minutes, or until a fork can easily pierce the flesh. Cool slightly, then remove the peel. Set aside.
- Melt the butter in a large pot over medium heat. Add the onion, leek and garlic, and saute for a few minutes, until tender. Pour the chicken broth into the pot. Add the potatoes, and bring to a boil. Cook for about 20 minutes, or until soft. Add the squash, and mash with the potatoes until chunks are small. Use an immersible hand blender to puree the soup, or transfer to a blender or food processor in batches, and puree until smooth. Return to the pot.
- Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream.
Nutrition Facts : Calories 298 calories, Carbohydrate 45.2 g, Cholesterol 34.1 mg, Fat 10.6 g, Fiber 5.9 g, Protein 7.1 g, SaturatedFat 5.9 g, Sodium 1854.6 mg, Sugar 7.4 g
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.
Provided by t_michalak
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 332.9, Fat 1.6, SaturatedFat 0.3, Sodium 25, Carbohydrate 71.5, Fiber 12.5, Sugar 9.7, Protein 15.6
More about "spiced butternut squash and lentil soup recipes"
BUTTERNUT SQUASH LENTIL SOUP – A COUPLE COOKS
From acouplecooks.com
Reviews 5Calories 306 per servingCategory Soup
- Chop the leeks (watch the video!): chop off the dark green stems and the bottom roots, then slice each in half length-wise. Place each leek half cut-side down on the cutting board, then chop it into thin half-moons. Rinse thoroughly in a colander to remove any dirt.
- Chop the butternut squash (watch the video!): Slice off the neck of the squash and peel it with a vegetable peeler. Peel the base. Slice the base in half and scoop out the seeds. Slice the neck into thin rectangles, then into long slices. Turn the slices the other way and dice. Cut the base into thin slices and then dice into small squares.
- Wash and chop the kale (watch the video!). You can also wait to do this step while the soup simmers in Step 6.
SPICED BUTTERNUT SQUASH LENTIL SOUP (VEGAN) - KITCHEN …
From kitchenconfidante.com
5/5 (5)Total Time 45 minsCategory SoupCalories 237 per serving
- In a Dutch oven or soup pot, heat olive oil over medium-low heat. Sauté onions, garlic and ginger until transparent, about 3 minutes. Stir in the curry powder, turmeric, ground coriander, and ground ginger, and cook for another minute to let the spices toast.
- Add the butternut squash, salt, lentils, and vegetable stock, and bring to boil. Lower the heat to a simmer, then cover the pot, and allow to cook, stirring periodically, for about 30 minutes or until the lentils are fully cooked and tender.
- Using an emersion blender, blend the soup until the squash is fully mashed and the soup is your desired consistency — I like to keep mine a little chunky. This can also be done by blending a portion of the soup in a blender and returning it to the soup.
BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN-SPICED STEW
From ambitiouskitchen.com
4.8/5 (101)Calories 431 per servingTotal Time 45 mins
- Heat the oil in a large pot over medium-high heat. Add the onion and garlic; cook a few minutes or until the onion becomes softened.
- Next stir in cumin, cinnamon, turmeric, cayenne; cook for 30 seconds to a minute until spices are fragrant.
- Add tomatoes, broth, chickpeas, butternut squash, lentils, and salt and pepper. Bring to a boil, then cover, reduce heat to low and simmer for about 20 minutes or until butternut squash is tender and lentils are fully cooked.
- Stir in lemon juice and sprinkle with cilantro and basil, if desired. Serve with a dollop of yogurt if you aren't vegan. Makes 4 servings - about 2 cups each.
BUTTERNUT SQUASH + RED LENTIL SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
SPICED-UP BUTTERNUT SQUASH SOUP - CANADA'S FOOD GUIDE
From food-guide.canada.ca
LENTIL SOUP RECIPE WITH BUTTERNUT SQUASH
From olivemagazine.com
HEALING CURRY BUTTERNUT SQUASH LENTIL SOUP | AMBITIOUS …
From ambitiouskitchen.com
4.9/5 (131)Uploaded Oct 9, 2021Total Time 50 minsPublished Oct 10, 2021
SPICY SQUASH SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
RED LENTIL AND BUTTERNUT SQUASH SOUP RECIPE - BBC FOOD
From bbc.co.uk
SPICED ROASTED BUTTERNUT SQUASH AND LENTIL SOUP RECIPE | THE …
From thespicetailor.ca
MOROCCAN CHICKPEA AND SQUASH STEW RECIPE (DAIRY-FREE ... - KITCHN
From thekitchn.com
SLOW COOKER LENTIL SOUP RECIPE - COOK.ME RECIPES
From cook.me
BUTTERNUT SQUASH AND LENTIL SOUP - CTV
From more.ctv.ca
BUTTERNUT SQUASH SOUP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICED LENTIL AND BUTTERNUT SQUASH SOUP RECIPE | WAITROSE
From waitrose.com
SPICED LENTIL & BUTTERNUT SQUASH SOUP - RECIPES-FROM-NATURE.COM
From recipes-from-nature.com
RECIPE FOR SPICED ROASTED BUTTERNUT SQUASH & LENTIL SOUP | THE …
From ca.thespicetailor.com
SIMPLE BUTTERNUT SQUASH LENTIL SOUP - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
14 BEST BUTTERNUT SQUASH SOUP RECIPES - THE SPRUCE EATS
From thespruceeats.com
PANERA AUTUMN SQUASH SOUP: HOW TO MAKE IT (COPYCAT RECIPE)
From tasteofhome.com
RECIPE FOR SPICED ROASTED BUTTERNUT SQUASH AND LENTIL SOUP | THE …
From uk.thespicetailor.com
SPICY SQUASH AND LENTIL SOUP | RIVER COTTAGE
From rivercottage.net
You'll also love
