Curried Butternut Squash and Apple Soup with Lentils Recipe

Looking for an easy Curried Butternut Squash and Apple Soup with Lentils recipe? Learn how to make Curried Butternut Squash and Apple Soup with Lentils using healthy ingredients.


Submitted by lego3mom

Makes 10 servings



This is a hearty, vitamin-packed soup for those cold winter days. It's adapted from a recipe from The Silver Palate cookbook.

Recipe Ingredients for Curried Butternut Squash and Apple Soup with Lentils

2 tbsp. canola oil, plus extra for baking the squash
1 tbsp. butter
3 cups chopped onions (and leeks, if you have them)
2 tsp. curry powder (depending on how spicy you like your soup)
3 lb. butternut squash (2 small to medium)
16 oz. lentils
2 green apples, peeled, cored, and chopped
4 cups chicken broth
1 cup apple juice

Recipe Directions for Curried Butternut Squash and Apple Soup with Lentils

  1. Preheat oven to 400 degrees. Cover a large baking sheet with foil. Pour a tablespoon or two of oil over the foil to create a thin film. Cut the butternut squash in half, scoop out the seeds, and place each half on the oiled foil, flesh-side down. Bake squash until tender, 45 to 55 minutes.

  2. While the squash is cooking, prepare the rest of the ingredients. In a large stockpot, heat the oil and butter. Add chopped onions and curry powder and cook over low-to-medium heat for about 10 minutes, until the onions begin to soften. Add chopped apples and lentils and cook another 5 minutes, giving the contents of the pot an occasional stir. Add broth and apple juice to the pot and bring to a boil. Reduce heat and simmer until the lentils are soft, about 30 min.

  3. Once the squash is tender, remove it from the oven and let cool; when cool enough to handle, scoop the flesh out with a large spoon and add it to the simmering soup pot. Cook for several minutes, checking to make sure that the apples and squash are tender.

  4. Turn off the heat under the pot, and with an immersion blender, a food processor, or a regular blender, purée the soup until smooth. (If using a food processor or ordinary blender, be sure to only fill the container half full, to avoid burning yourself.)

  5. Season to taste with salt and pepper and return to simmer if the soup has cooled.

Categories

Vegetables, Main Dish, Side Dish, Soup

Nutrition Facts
Serving Size 369.0g
Amount Per Serving
Calories
313
Calories from Fat
48
% Daily Value*
Total Fat
5.3g
8%
Saturated Fat
1.2g
6%
Trans Fat
0.0g
Cholesterol
3mg
1%
Sodium
324mg
14%
Potassium
1111mg
32%
Total Carbohydrates
53.7g
18%
Dietary Fiber
18.0g
72%
Sugars
11.2g
Protein
15.5g
Vitamin A 291% Vitamin C 75%
Calcium 11% Iron 27%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • Very low in cholesterol
  • Very high in dietary fiber
  • High in manganese
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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