Savory Squash and Lentil Soup
Prep Time: 0:20
Total Time: 1:10
Servings: 6
Ingredients:
1 tablespoon Organic Valley European-style Cultured Butter
2 cups peeled, chopped butternut squash
½ cup finely chopped shallots
½ cup chopped onions
1 ripe tomato, peeled & chopped
1 large carrot, chopped
1 stalk celery, chopped
6 cups vegetable broth, or more as needed
½ cup lentils, rinsed
2 tablespoons fresh lemon juice
1 tablespoon curry powder
1/8 teaspoon cayenne powder
1 bay leaf
Salt and pepper to taste
Instructions:
Melt butter in a large, heavy saucepan over medium flame. Add prepared vegetables and saute for 5 minutes. Add broth and all remaining ingredients except salt and pepper. Simmer, stirring occasionally, until vegetables and lentils are tender, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve with warm country rolls or baguettes and European-style butter.
Nutrition Info:
Per Serving (excluding unknown items): 271 Calories; 4g Fat (13.7% calories from fat); 20g Protein; 41g Carbohydrate; 17g Dietary Fiber; 7mg Cholesterol; 784mg Sodium. Exchanges: 2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat.
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Customer Comments:
Customer rating:
This soup was amazing - spicy and filling!