Curry Squash Lentil Soup Recipe

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Ingredients:

Serving

1 (2 -2 1/2 lb) winter squash or 1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 lb, peeled, de-seed, diced, reserving 1 cup
1 tbsp vegetable oil
1 cup red lentil
2 cups water
1 (14 oz) can coconut milk
1 large onion, chopped
1/2 green pepper, de-seeded, chopped
4 garlic cloves, peeled, coarsely chopped
1 inch piece gingerroot, peeled, chopped
2 tsp thai red curry paste
2 tbsp sweet chili sauce
2 cups canned tomatoes
1 tsp hot sauce (to taste)
1 tsp salt
1 vegetable bouillon cube
freshly grated pepper
3 tbsp chopped fresh cilantro
sour cream or yogurt

Directions:

Put veg oil in large pot, heat over med high heat. Add onions, green pepper, garlic and ginger. Cook till onions are soft and transparent. Add rest of ingredients, except lentils and 1 cup of squash.
Cook over medium heat 10 minutes until squash is tender.
Put into blender in batches and blend until smooth OR use a stick blender in the cooking pot.
Put puree back on medium-high heat, add diced squash and lentils, bring to a simmer, cover, cook for 10-12 minutes.
Add freshly grated pepper, and cilantro.
Serve immediately with sour cream or yogurt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	222.76 Kcal (933 kJ)
Calories from fat	35.6 Kcal
		% Daily Value*
Total Fat	3.96g	6%
Sodium	623.42mg	26%
Potassium	901.45mg	19%
Total Carbs	37.35g	12%
Sugars	5.88g	24%
Dietary Fiber	14.29g	57%
Protein	11.47g	23%
Vitamin C	28.9mg	48%
Iron	4.3mg	24%
Calcium	92.3mg	9%

Amount Per 100 g
Calories	69.53 Kcal (291 kJ)
Calories from fat	11.11 Kcal
		% Daily Value*
Total Fat	1.23g	6%
Sodium	194.57mg	26%
Potassium	281.35mg	19%
Total Carbs	11.66g	12%
Sugars	1.83g	24%
Dietary Fiber	4.46g	57%
Protein	3.58g	23%
Vitamin C	9mg	48%
Iron	1.3mg	24%
Calcium	28.8mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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