Butternut Squash And Lentil Soup Recipes
SPICED LENTIL & BUTTERNUT SQUASH SOUP
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
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
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
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
LENTIL SOUP WITH BUTTERNUT AND KALE
Steps:
- Heat a heavy pot or Dutch oven over medium heat.
- When hot, add oil, then add onion, carrots, leeks and celery, reduce heat and cook about 4 to 5 minutes, stirring.
- Add the tomato paste and cook 2 minutes, stirring.
- Add the broth, bay leaf and lentils and bring to a boil.
- Reduce the heat, cover and simmer until halfway cooked, 20 minutes.
- Add the butternut and cook until tender, about 15 minutes more. Discard the bay leaf, season with salt and pepper, to taste.
- Add the kale and cook 7 minutes longer until the kale is tender.
Nutrition Facts : ServingSize 1 1/3 cups, Calories 122 kcal, Carbohydrate 25 g, Protein 4 g, Fat 1.5 g, SaturatedFat 0.5 g, Sodium 309.5 mg, Fiber 7 g, Sugar 8 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
ROAST BUTTERNUT SQUASH AND RED LENTIL SOUP
A warm, hearty soup that's easy to make, low in fat, high in fibre and satisfyingly filling.
Provided by admin
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 200°C/gas 7. Cut the butternut squash into quarters lengthways, scoop out the seeds, brush with a little of the oil and bake in the oven for 25 minutes.
- Meanwhile, add the onion and carrot to the pan with 1 tsp of the oil, cook gently for a few minutes, until the onion starts to brown.
- Now, pour the stock into the pan and add the lentils, stir together and simmer for around 15 minutes.
- Remove the butternut squash from the oven, scoop out the flesh and add to the soup.
- Simmer for a further 5 minutes, add a good pinch of pepper, then whizz with a stick blender or in a food processor until smooth.
- Serve with a swirl of half-fat crème fraiche and a few chopped chives.
Nutrition Facts : Calories 252 calories, Fat 8.3g, Carbohydrate 32.0g, Fiber 6.4g, Protein 9.4g, SaturatedFat 4.3g, Sugar 10.5g
More about "butternut squash and lentil soup recipes"
CREAMY RED LENTIL BUTTERNUT SQUASH SOUP - RECIPE …
From reciperunner.com
4.4/5 (93)Total Time 35 minsCategory Soup, Stew + ChiliCalories 185 per serving
- In a large pot over medium heat add the olive oil. Once the oil is hot add in the onion and sauté just until soft, about 3 minutes. Add in the garlic and sauté another 30 secons. Add in the butternut squash, cumin, smoked paprika, coriander, turmeric, kosher salt and black pepper. Stir everything together and sauté for another minute.
- Pour in the red lentils and vegetable broth and stir together. Bring to a boil, then turn down the heat and simmer for about 25 minutes until the squash and lentils are soft.
- Add the hot soup to a blender and purée until smooth. If your blender won't hold all of the soup, blend it in batches. Be careful not to fill the blender too full when blending hot soup to avoid the lid coming off.
- Once the soup is puréed add the Greek yogurt to the soup in the blender and blend until incorporated and smooth. Serve the soup topped with chopped smoked almonds, cilantro, a drizzle of Greek yogurt and an extra sprinkle of smoked paprika.
BUTTERNUT SQUASH AND RED LENTIL SOUP WITH TURMERIC - BOWL ...
From bowlofdelicious.com
5/5 (8)Total Time 30 minsCategory SoupCalories 326 per serving
- In a large pot, sauté the onion in 1 tablespoon of the butter over medium high heat until softened and starting to brown (about 3 minutes).
- Add the cumin (1 teaspoon), turmeric (1 teaspoon), and salt and pepper to taste. Stir, coating the onions in the spice mixture, until it becomes fragrant (about 1 minute). This will help the spices toast and become more flavorful.
- Add the broth and/or water (6 cups), cubed butternut squash (about 5 cups), and dry red lentils (1 cup). Stir, bring to a boil, cover, and simmer until squash is tender and lentils are fully cooked (15-20 minutes).
- Use an immersion blender to puree the soup directly in the pot until very smooth. Alternatively, you can use use a standing blender in batches to do this (or for a more rustic, textured soup, a potato masher will do just fine).
SLOW COOKER BUTTERNUT SQUASH LENTIL SOUP - HAPPY HEALTHY MAMA
From happyhealthymama.com
5/5 (1)Total Time 3 hrs 10 minsCategory Soup RecipesCalories 117 per serving
- Remove bay leaf and transfer about 50% of the soup, in batches if necessary, to a blender and blend until smooth. Add the blended soup back to the Crock-Pot with the unblended portion and mix together.
- Add in the chopped spinach and stir until it is wilted. Taste and add more salt and pepper if needed. Enjoy!
BUTTERNUT SQUASH AND LENTIL SOUP - CINNAMON AND KALE
From cinnamonandkale.co.uk
Servings 4Estimated Reading Time 5 minsCategory Soup
- Peel and chop the onion, and peel and very finely chop or grate the garlic. Heat a large pan over a medium heat, and fry the onion in the olive oil for 5 minutes until starting to soften. Add the curry powder and garlic and fry for a couple more minutes.
- Meanwhile, peel and chop the butternut squash into 2 cm cubes. Add the squash, lentils and stock to the onion mixture, bring to the boil, and simmer for 20 minutes. Stir occasionally to ensure that the lentils don't stick to the pan. The squash should be tender to the point of a knife.
- Blitz the soup with a hand blender until smooth. Or if you prefer, use a food processor to blend your soup until smooth. Serve hot.
SUPERFOOD BUTTERNUT SQUASH LENTIL SOUP – A COUPLE COOKS
From acouplecooks.com
Reviews 48Calories 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.
BUTTERNUT SQUASH + RED LENTIL SOUP - THE SIMPLE VEGANISTA
From simple-veganista.com
5/5 (4)Total Time 45 minsCategory EntreeCalories 270 per serving
- Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
- In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
- Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.
- Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.
ROASTED BUTTERNUT SQUASH AND LENTIL SOUP - RUCHISKITCHEN
From ruchiskitchen.com
5/5 (3)Total Time 1 hr 20 minsCategory SoupsCalories 178 per serving
- The recipe starts by peeling the butternut squash. It’s a tough job, but with this simple trick, you can easily peel and de-seed a butternut squash. Clean butternut squash with a wet towel to remove dirt or grits. Poke holes in the squash.
- Microwave on HIGH for 3-4 minutes. Microwaving it will soften the skin and make it easy to peel.
- After 3 minutes, carefully remove the squash from the microwave. Allow it to cool for 2-3 minutes. Peel the outer layer. Slice the top and end off.
- Cut squash into the half. Using a spoon, remove seeds from the squash. Cut the butternut squash into cubes.
HEALING CURRY BUTTERNUT SQUASH LENTIL SOUP | AMBITIOUS …
From ambitiouskitchen.com
5/5 (62)Calories 377 per servingTotal Time 50 mins
- Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
- Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
- Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
- After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.
SQUASH AND LENTIL SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Healthy Butternut Squash RecipesAuthor Tracy DoyleCalories 206 per serving
- Rinse and drain lentils. In a 3-1/2- or 4-quart slow cooker combine lentils, squash, broth, water, carrots, celery, onion, garlic, and garam masala.
- Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4-1/2 hours (see Tip).
BUTTERNUT SQUASH, CHICKPEA & LENTIL MOROCCAN STEW ...
From ambitiouskitchen.com
4.8/5 (88)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.
VEGAN BUTTERNUT SQUASH LENTIL SOUP - RUNNING ON REAL FOOD
From runningonrealfood.com
4.9/5 (24)Total Time 40 minsCategory SoupCalories 214 per serving
- Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
SIMPLE BUTTERNUT SQUASH LENTIL SOUP - EVERYDAY HEALTHY RECIPES
From everydayhealthyrecipes.com
4.9/5 (8)Total Time 40 minsCategory Lunch, SoupCalories 210 per serving
- Preheat the oven to 425 F/ 220 C/ gas mark 7. Arrange the squash slices in a single layer on a large baking sheet lined with parchment paper. Season and drizzle with a little oil. Pop in the oven for 30-40 minutes or until the squash is lightly browned and fully cooked. Remove from the oven and peel off the skin. Set aside.
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From garlicandzest.com
3.6/5 (12)Total Time 1 hr 10 minsCategory Main Course, SoupCalories 395 per serving
- In a large dutch oven or heavy bottomed pot, heat the olive oil over medium heat. Add the celery, carrots, onion and butternut squash. Saute for 3-5 minutes until tender. Stir in the lentils, 4 cups broth and 1 cup water and add the bay leaves.
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