Lentil Squash Soup Recipe

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Ingredients:

Serving

Directions:

Steam cubed squash in microwave or pot 3-4 minutes or until tender. Transfer to food processor and add 1/2 cup vegetable broth. Puree until smooth (a few chunks are alright).
In a heavy pot, heat 1-2 tbsp oil over medium-high heat. Add onions, garlic, ginger, carraway seed, and crushed red pepper flakes and cook until onion and garlic are tender.
Add remaining broth, squash puree, lentils, and remaining spices and mix well to combine. Bring soup to a boil and reduce to a gentle simmer.
Allow to simmer 30-40 minutes or until lentils are done.
Enjoy with hearty bread and a nice white zinfandel or chardonnay... whichever best suits your tastes

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	292.52 Kcal (1225 kJ)
Calories from fat	20.53 Kcal
		% Daily Value*
Total Fat	2.28g	4%
Cholesterol	0.75mg	0%
Sodium	490.12mg	20%
Potassium	1019.08mg	22%
Total Carbs	54.35g	18%
Sugars	5.56g	22%
Dietary Fiber	18.48g	74%
Protein	15.65g	31%
Vitamin C	30.5mg	51%
Vitamin A	1.1mg	38%
Iron	5.9mg	33%
Calcium	105.7mg	11%

Amount Per 100 g
Calories	112.5 Kcal (471 kJ)
Calories from fat	7.9 Kcal
		% Daily Value*
Total Fat	0.88g	4%
Cholesterol	0.29mg	0%
Sodium	188.5mg	20%
Potassium	391.93mg	22%
Total Carbs	20.9g	18%
Sugars	2.14g	22%
Dietary Fiber	7.11g	74%
Protein	6.02g	31%
Vitamin C	11.7mg	51%
Vitamin A	0.4mg	38%
Iron	2.3mg	33%
Calcium	40.7mg	11%

* 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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