Curried Squash & Red Lentil Soup

Curried Squash & Red Lentil Soup

For the Soup:

• 1 tablespoons olive oil
• 1 tablespoons butter or margarine
• 1 1/2 lb butternut squash, peeled & cut into 1/2 inch pieces
• 1 large onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, finely chopped
• 2 tablespoons grated ginger
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon curry powder
• 1 cup red lentils
• 4 cups water (I used Vegetable stock)
• 1 teaspoon fresh lemon juice

Melt the butter or margarine with olive oil in a 5 quart pot over medium high heat until the foam subsides. Add  the squash, onions, garlic, carrots, celery, and grated ginger to the pot with 1/2 teaspoon of kosher and cook until browned-about 15 to 20 minutes.
Stir in the curry powder & black pepper and cook for 2 minutes. Add the lentils and water and simmer, covered for 25 to 40 minutes or until lentils are tender. Stir in lemon juice and season with salt & pepper.

This was amazing!!



The ingredients



Scooping out the guts!



I cannot control myself...I nibble on carrots whenever I cook with them!



So pretty.



I am SO digging in!!  WOOP!!



**sigh**



Makes 8 1 cup servings

Per 1 cup:

Calories:  164
Fat:  3.3g
Carbs:  28.3g
Protein:  6.9g