Spicy 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
SPICY THAI BUTTERNUT SQUASH SOUP
This is the BEST Thai Butternut Squash Soup! It's loaded with spicy Thai flavour for a creamy soup that is healthy and naturally vegan!
Provided by Jessica Hoffman
Categories Appetizer
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
- Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
- Add the avocado oil to a pot on medium-high heat.
- Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
- Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
- Mix everything together well then add the curry paste, curry powder and pepper.
- Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
- Reduce heat to low, then cover and let simmer for 15 minutes.
- Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
- Garnish with coconut milk, cilantro and sesame seeds.
Nutrition Facts : ServingSize 1/4 of recipe, Calories 150 calories, Sugar 4.5g, Sodium 300mg, Fat 6g, SaturatedFat 3g, Carbohydrate 15g, Fiber 2.5g, Protein 6g
SPICY BUTTERNUT SQUASH
This recipe is based on one from Carl Jerome's cookbook, Cooking for a New Earth. This is a microwave recipe. He says in its intro, "The spicy coating on these cubes of rich butternut squash can be either sweet or hot, depending on the kind of chili powder used. When the chili powder is barely hot, the sweet taste of the squash will dominate; if it is fiery hot, it will add contrast to this autumn vegetable. This versatile recipe can be served as part of a cold meal in August, when the first winter squashes appear in the market, or hot from the oven during the winter months."
Provided by mersaydees
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mix chili powder and lemon juice together in small bowl. Place the squash in a very large microwave-safe bowl and pour the spicy lemon juice over it. Toss to coat cubes evenly. Push cubes toward the sides of the bowl so that they cook evenly.
- Cover and microwave on high (100%) for 14 minutes. The squash is done when the tip of a small sharp knife or toothpick slides through a few of the cubes easily. Until done, re-cover and microwave at 2 minute intervals.
- If serving hot, scoop onto plate with a large serving spoon and serve immediately. If serving cold, refrigerate until cool.
SPICY BUTTERNUT SQUASH SOUP
A spicy and warming soup, great for when its cold outside!
Provided by antonellafood
Time 1h20m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
- Add all the remaining ingredients apart from the stock.
- Saute the vegetables for 2 minutes until they are fully coated in the spices.
- Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
- Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
- Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!
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 "spicy butternut squash and lentil soup recipes"
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.
SPICY KALE BUTTERNUT SQUASH AND LENTIL SOUP WITH BACON
From fromachefskitchen.com
4.4/5 (10)Total Time 1 hr 15 minsCategory Soups And StewsCalories 406 per serving
- Place bacon in a Dutch oven. Heat to medium-high and cook, 6-7 minutes or until bacon is crisp and fat is rendered. Transfer back to paper towel-lined plate. Set aside.
- Add onion to the bacon fat. Cook the onion over medium heat for 5-6 minutes or until beginning to soften. Add the celery and carrots. Cook 8-10 minutes or until very soft, stirring frequently. Add garlic and cook briefly until fragrant, 30 seconds.
- Add the bacon back in, the lentils, bay leaves, Italian seasoning and crushed red pepper. Bring back to a boil.
SPICY RED LENTIL SOUP WITH BUTTERNUT SQUASH AND ...
From thedailymeal.com
4.7/5 (3)Estimated Reading Time 2 minsServings 6Calories 400 per serving
- In a large, heavy pot (with a lid) over medium heat, heat 2 tablespoons of oil until hot. Add squash and cook, stirring often, until cubes are browned lightly and slightly tender, 5 to 6 minutes. Remove and set aside.
- In the same pot, heat 2 more tablespoons of oil until hot. Add cauliflower, and cook, stirring often, until lightly browned and slightly tender, about 4 minutes. Remove and set aside.
- In the same pot, heat the remaining oil until hot. Add onions and cook, stirring often, until slightly softened, 2 to 3 minutes. Add curry powder, ginger, cumin, and several grinds of black pepper, and stir 30 seconds. Add lentils, garlic, and 4 cups of the chicken broth or vegetable stock. Bring soup to a simmer. Reduce heat to low, cover, and simmer until lentils start to break down and lose their color and mixture thickens, 15 to 20 minutes.
- Stir in squash, cauliflower, and remaining 1 cup of broth or stock. Cook, stirring occasionally, until the vegetables are very tender, 4 to 5 minutes. (Soup can be prepared two days ahead. Cook to this stage; cool, cover, and refrigerate. Reheat, stirring, over low heat.)
SPICY LENTIL SOUP RECIPE WITH BUTTERNUT SQUASH | A GOOD …
From agoodcarrot.com
Ratings 1Calories 268 per servingCategory Soups
- Put the split peas and lentils in a large soup pot with 4 1/2 cups of water. Bring to a boil. Add the garlic, ginger, garam masala, turmeric, cayenne, cloves, bay leaves, chilies, and salt. Turn the heat down and simmer, covered, until the legumes are tender, but not falling apart, about 20 minutes. Stir occasionally to prevent sticking.
- Add the tomatoes, butternut squash, eggplant, onion, corn, and spinach, and 2 more cups water. Bring the stew to a boil, turn the heat down, and simmer, covered, for about 15 minutes. Take the stew off the heat.
- In a medium frying pan, heat the coconut oil with the mustard seeds, and cook 1-2 minutes, until the mustard seeds start to pop and crackle. Add the chopped onion and cumin and stir constantly, until the onion is browned on its edges, about 4 minutes. Turn the heat to medium, add the garlic, and cook for a few seconds. Stir in the cilantro. Add the lemon juice, and remove the frying pan from the heat. Scrape this final flavor layer into the stew.
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).
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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).
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SPICY SQUASH SOUP RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (10)Total Time 50 minsCategory SoupCalories 194 per serving
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin. (There might be some bits of squash that aren’t completely cooked, but don’t worry, the rest will cook in the pot with the broth.)
- In a medium pot or Dutch oven, warm the oil over medium heat until shimmering. Add the shallot and cook until softened, about 2 minutes. Add the garlic, reserved squash, pumpkin, 1 teaspoon salt, chile powder, cumin, oregano, coriander and cloves. Cook for 2 to 3 minutes, until the spices are fragrant.
- Pour in the vegetable broth or water and lemon juice. Bring to a simmer over medium-high heat and cook for about 10 minutes, or until the squash is completely softened.
- Using an immersion blender, blend the soup until smooth, about 30 seconds to 1 minute. If you don’t have an immersion blender, blend the soup in a stand blender, in batches (do not fill your blender past the maximum fill line). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
HEALTHY BUTTERNUT SQUASH SOUP RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (4)Total Time 2 hrs 35 minsCategory SoupCalories 99 per serving
- Turn the KitchenAid Multi-Cooker on Sear. Add the oil and once the Multi-Cooker is preheated, add the onion, butternut squash, apples, celery roots and garlic. Sear and stir (by hand or with the KitchenAid Multicooker Stir Tower) until soft and slightly brown, about 15 minutes. Then add the vegetable broth until it reaches the max fill line. Stir in the herbes de provence, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Once the timer goes off, use a KitchenAid Immersion Blender to puree the soup until smooth. Salt and pepper to taste. Best garnish options: sour cream, creme fraiche, chive, crumbled bacon, pomegranate arils, Shaved Roasted Brussels Sprouts.
SPICY RED LENTIL & CHICKPEA SOUP WITH BUTTERNUT SQUASH ...
From lastingredient.com
Reviews 2Estimated Reading Time 3 minsServings 4Total Time 5 hrs 10 mins
- Heat the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4 minutes. Stir in the garlic, ginger, paprika, cumin, red pepper flakes, salt and pepper and cook until fragrant, about 1 minute.
- Transfer the onion mixture to a slow cooker. Add the squash, lentils, chickpeas, tomatoes, water and stock. Cook on low for 5 hours. Sprinkle with parsley before serving.
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