Spicy Butternut Squash and Lentil Soup

Chef #248398's Note:

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.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 1 large butternut squash
• 1 cup red lentil
• 1 tablespoon curry paste
• 2 teaspoons sugar
• 1 tablespoon lemon juice
• 4 cups water
• 1 flat teaspoon salt

Directions:

1. Peel and chop squash into small cubes.
2. put squash and lentils into a saucpan with curry paste and fry for 2 minutes.
3. add sugar and water and cook for 20 minutes.
4. add salt and lemon juice and cook for 5 minutes.
5. blend until smooth and serve hot with bread.
6. OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

Reviews

[Marlene Mac]

excellent and super easy soup. I used a dry Hot Curry Powder and it worked out.

[Prose]

Heavenly flavor and easy to make!

[Life Is Good]

This is a delightful recipe! I used red curry paste and after pureeing the soup, blended in a can of coconut milk. YUM!! I also sauteed some chard and lots of fresh garlic in olive oil and put a little pile of it on each serving for garnish and a wonderful flavor injection. Served leftover soup the next day combined with basmatic rice and peas. So versatile!! Thank you for this simple, wonderful recipe! I made it in my crockpot and it came out beautifully.