Spicy Butternut Squash and Lentil Soup Recipe

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Spicy Butternut Squash and Lentil Soup
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Ingredients
7
Count
Nutrition
143
Calories
Total time
30
Minutes
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Ingredients:

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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 143.12 Kcal (599 kJ)
Calories from fat 17.09 Kcal
% Daily Value*
Total Fat 1.9g 3%
Sodium 411.25mg 17%
Potassium 390.45mg 8%
Total Carbs 23.53g 8%
Sugars 2g 8%
Dietary Fiber 10.56g 42%
Protein 8.55g 17%
Vitamin C 8mg 13%
Vitamin A 0.3mg 9%
Iron 3.1mg 17%
Calcium 45.3mg 5%
Amount Per 100 g
Calories 65 Kcal (272 kJ)
Calories from fat 7.76 Kcal
% Daily Value*
Total Fat 0.86g 3%
Sodium 186.78mg 17%
Potassium 177.34mg 8%
Total Carbs 10.69g 8%
Sugars 0.91g 8%
Dietary Fiber 4.8g 42%
Protein 3.88g 17%
Vitamin C 3.6mg 13%
Vitamin A 0.1mg 9%
Iron 1.4mg 17%
Calcium 20.6mg 5%

* 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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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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