Curried Lentil Squash Soup
Makes 11 servings | Serving size: 1 cup
1 teaspoon vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 Tablespoon fresh grated ginger, or ¼ Tablespoon of dried ground ginger root
1 butternut squash, peeled and cut into ½” pieces
2 Tablespoons curry powder
1 (28 ounce container or 6½ cups) of vegetable or chicken broth
2 cups water
12 ounce package dry red lentils
- In a stock pot or large soup pot, sauté onions, garlic and ginger in 1 tsp. of cooking oil over medium heat for 3 to 4 minutes.
- Add squash and curry and sauté 5 minutes more.
- Add stock and water, bring to a boil and reduce to a simmer for 10 minutes.
- Stir in lentils and cook 15 minutes until lentils and squash are soft. Optional – puree in a blender.