Best 4 Sweet Spicy Lentil Butternut Squash Soup Recipes
Indulge in a symphony of flavors with our tantalizing Sweet Spicy Lentil Butternut Squash Soup. This delectable dish combines the natural sweetness of butternut squash with a hint of spice, creating a harmonious blend that will warm your soul. Lentils add a hearty texture and boost of plant-based protein, making this soup a satisfying and nutritious meal.
This recipe is just one of the many culinary delights you'll find in our article. Explore a diverse collection of recipes, each offering a unique taste experience. From the classic comfort of Creamy Chicken Noodle Soup to the zesty tang of Thai Coconut Curry Soup, our article has something for every palate.
Whether you're seeking a quick and easy weeknight dinner or an impressive dish to serve at your next gathering, our comprehensive guide has you covered. Discover the secrets to crafting the perfect soup, with tips on choosing the freshest ingredients, mastering cooking techniques, and creating flavorful variations that will keep your taste buds captivated.
So, embark on a culinary journey with us and let your senses dance with delight as you explore the diverse and delicious world of soups. From the rich and savory to the light and refreshing, our article promises a symphony of flavors that will elevate your dining experience to new heights. Happy cooking!
SPICED LENTIL & BUTTERNUT SQUASH SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It's healthy and low in fat
Provided by Esther Clark
Categories Dinner, Lunch, Soup
Time 50m
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
- Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
Nutrition Facts : Calories 167 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
SWEET & SPICY LENTIL & BUTTERNUT SQUASH SOUP
Categories Soup/Stew Vegetable Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Low Sodium Dinner Healthy Vegan Simmer
Yield 6 bowls
Number Of Ingredients 13
Steps:
- Prep time: 30 minutes Cook time: 30 minutes Total time: 60 minutes Steps 1. Rinse the cup of lentils in a sieve/colander under cold running water. Set Aside to drain. 2. Heat 2 tbsp. of olive oil in a large sauce pan. 3. Add the chopped garlic, onions, carrots and celery over medium heat until softened. 4. Add all of the spices, cumin, coriander, chili powder, tumeric, and curry powder to the mixture. 5. Cook and stir well for about a minute until everything is coated. The smell of the spices will start to make you hungry at this point. 6. Add in the cup of lentils and mix until everything is coated with the garlic/veggie/spice mixture. 7. Peel and chop the butternut squash into small bite size pieces, add to the mixture along with 9 cups of water. 8. Increase the heat to HIGH and bring to a rolling boil. 9. Once it has come to a boil, reduce to medium-low heat and simmer covered for 20-30 minutes or until the squash and lentils have softened. 10. Stir occassionally to allow for even cooking. 11. Using the back of a wooden spoon squash some of the butternut squash along the side of the sauce pan...this will make the soup thicker and richer....If you have a potato masher just smash very easily. You dont want the soup to be totally liquified. 12. Season at the end with some freshly ground black pepper (and you can add salt to taste...)
SWEET AND CREAMY BUTTERNUT SQUASH SOUP
This filling soup serves well as a healthy dessert (squash is an excellent source of magnesium, potassium, vitamins C and A, and a good source of calcium). It can be served hot or cold and has an interesting texture. I like this recipe because it is simple to make, yet has a lovely flavor. If you enjoy a thicker, more custard-like consistency you can use less than the directed amount of skim milk. If you prefer a soupier thickness, then you should add more skim milk during the simmering process.
Provided by 876645
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in a large frying pan on low.
- Add squash and spices.
- Stir-cook on low for three minutes and then add water.
- Cover pan and increase heat to level six.
- Allow to steam for ten minutes.
- Remove from heat and blend contents of pan in a food processor with 1/2 quart of skim milk.
- Pour food processor mixture into a pot and add Splenda brown sugar blend.
- Heat to level 6 while stirring in the remaining skim milk. (The amount of milk added is variable to desired texture.).
- Cover and simmer on level 4 for 15 minutes.
- If serving warm, ladle soup into bowls and garnish with crushed walnuts and cinnamon. (An alternative is to use more Splenda Brown Sugar Blend).
- If serving cold, refrigerate for 2 hours and then follow previous instructions.
SPICY BUTTERNUT SQUASH AND LENTIL SOUP
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.
Provided by t_michalak
Categories Grains
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 332.9, Fat 1.6, SaturatedFat 0.3, Sodium 25, Carbohydrate 71.5, Fiber 12.5, Sugar 9.7, Protein 15.6
Tips:
- For a creamy soup, use an immersion blender or transfer the soup to a blender and puree until smooth. For a chunky soup, leave the lentils and vegetables in larger pieces.
- To save time, use pre-cooked lentils. Rinse them before adding them to the soup.
- If you don't have butternut squash, you can use another type of winter squash, such as acorn squash or kabocha squash.
- To make the soup spicier, add more cayenne pepper or chili powder. You can also add a pinch of cumin or coriander for extra flavor.
- Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped cilantro or parsley.
- This soup is also great as a make-ahead meal. It will keep in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Conclusion:
This sweet and spicy lentil butternut squash soup is a delicious and healthy meal that is perfect for a cold winter day. It is packed with nutrients and flavor, and it is sure to please everyone at your table. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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