Almost Fat-Free Vegetarian Butternut Squash Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 2 cups vegetable broth (may substitute water)
- 1 lb butternut squash (half of a medium-sized squash)
- 1 small zucchini
- 1⁄2 cup red lentil
- 1⁄2 red bell pepper
- 1⁄2 teaspoon curry powder
- 1⁄4 teaspoon nutmeg
- black pepper
directions
- Remove seeds, peel, and cut the squash into small 1 inches cubes.
- Cut the zucchini and bell pepper into small chunks.
- Put all ingredients except spices into a 2 quart saucepan, and bring to a boil.
- Simmer, covered, on low heat for 30 minutes (the lentils will split--this is normal and you may use this as an indication that all of the ingredients are cooked).
- Do not drain the liquid.
- Pour the soup into a blender, add spices, and blend until smooth.
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RECIPE SUBMITTED BY
I'd describe myself as enthusiastic and sometimes eccentric. I teach English in China, and it's an awesome job. As for my cooking philosophy, I like easy things that might take a long time to cook, but only need occasional tending (like bread or dals). Lately, I've been very interested in healthy substitutions to make dishes with less fat and/or more fiber. I've been experimenting with making tasty recipes that are free of processed sugars and flour. Since moving to China, I've found myself without an oven and without access to common ingredients, like Bisquick and vanilla ext., so I'm currently looking for breads or cakes that I can cook in a crockpot. I only post recipes that I have tried, and many are recipes that I have created myself.