Best 3 Savory Lentil And Squash Soup Recipes

SAVORY LENTIL AND SQUASH SOUP

Savory Lentil and Squash Soup image

Provided by Donna Goodwin

Categories Soup/Stew Bean Herb Onion Tomato Vegetable Lentil Butternut Squash Winter Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

5 1/2 cups (or more) canned vegetable or chicken broth
1 pound butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1 large garlic clove, minced
1 bay leaf

Steps:

Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

SAVORY LENTIL VEGETABLE SOUP

Savory Lentil Vegetable Soup image

Beverly Sterling of Gasport, New York recommends this hearty variation of lentil soup. "Curry and ginger give the broth zip and spinach and squash are tasty, nutritious additions," she says.

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 medium yellow summer squash, cut into 1/2-inch cubes
3 teaspoons vegetable oil, divided
2 medium carrots, sliced
1 large potato, peeled and cut into 1/2-inch cubes
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon curry powder
1/4 teaspoon ground ginger
6 cups reduced-sodium chicken broth
1-1/4 cups dried lentils, rinsed
3 tablespoons no-salt-added tomato paste
1 tablespoon cider or red wine vinegar
1/2 teaspoon pepper
4 cups coarsely chopped fresh spinach

Steps:

In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

Nutrition Facts :

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