Spicy Butternut Squash and Lentil Soup

Recipe by Chef #248398
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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.