Puréed Winter Squash And Red Lentil Soup Recipes

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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

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