{"id":6594,"date":"2018-08-13T10:31:46","date_gmt":"2018-08-13T14:31:46","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=6594"},"modified":"2018-08-13T10:32:12","modified_gmt":"2018-08-13T14:32:12","slug":"curried-lentil-squash-soup","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/","title":{"rendered":"Curried Lentil Squash Soup"},"content":{"rendered":"<p>Makes 11 servings | Serving size: 1 cup<\/p>\n<h3>Ingredients<\/h3>\n<p>1 teaspoon vegetable oil<br \/>\n1 large onion, diced<br \/>\n4 cloves garlic, minced<br \/>\n1 Tablespoon fresh grated ginger, or \u00bc Tablespoon of dried ground ginger root<br \/>\n1 butternut squash, peeled and cut into \u00bd&#8221; pieces<br \/>\n2 Tablespoons curry powder<br \/>\n1 (28 ounce container or 6\u00bd cups) of vegetable or chicken broth<br \/>\n2 cups water<br \/>\n12 ounce package dry red lentils<\/p>\n<h3>Directions<\/h3>\n<ol>\n<li>In a stock pot or large soup pot, saut\u00e9 onions, garlic and ginger in 1 tsp. of cooking oil over medium heat for 3 to 4 minutes.<\/li>\n<li>Add squash and curry and saut\u00e9 5 minutes more.<\/li>\n<li>Add stock and water, bring to a boil and reduce to a simmer for 10 minutes.<\/li>\n<li>Stir in lentils and cook 15 minutes until lentils and squash are soft. Optional &#8211; puree in a blender.<\/li>\n<\/ol>\n<p><a href=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/curried-lentil-squash-soup-label\/\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-6456\" src=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label.jpg\" alt=\"Curried Lentil Squash Food Nutrition Facts Label: Click on this image for complete nutrition information\" width=\"261\" height=\"496\" srcset=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label.jpg 500w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label-158x300.jpg 158w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label-74x140.jpg 74w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label-317x602.jpg 317w, https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label-423x804.jpg 423w\" sizes=\"auto, (max-width: 320px) 85vw, (max-width: 768px) 67vw, (max-width: 1024px) 62vw,261px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Makes 11 servings | Serving size: 1 cup Ingredients 1 teaspoon vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 Tablespoon fresh grated ginger, or \u00bc Tablespoon of dried ground ginger root 1 butternut squash, peeled and cut into \u00bd&#8221; pieces 2 Tablespoons curry powder 1 (28 ounce container or 6\u00bd cups) of [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":689,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-6594","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Curried Lentil Squash Soup - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curried Lentil Squash Soup - Cooperative Extension: Food &amp; Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Makes 11 servings | Serving size: 1 cup Ingredients 1 teaspoon vegetable oil 1 large onion, diced 4 cloves garlic, minced 1 Tablespoon fresh grated ginger, or \u00bc Tablespoon of dried ground ginger root 1 butternut squash, peeled and cut into \u00bd&#8221; pieces 2 Tablespoons curry powder 1 (28 ounce container or 6\u00bd cups) of [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/\" \/>\n<meta property=\"og:site_name\" content=\"Cooperative Extension: Food &amp; Health\" \/>\n<meta property=\"article:modified_time\" content=\"2018-08-13T14:32:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/extension.umaine.edu\/food-health\/wp-content\/uploads\/sites\/9\/2018\/08\/curried-lentil-squash-soup-label.jpg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/\",\"url\":\"https:\/\/extension.umaine.edu\/food-health\/recipes\/curried-lentil-squash-soup\/\",\"name\":\"Curried Lentil Squash Soup - Cooperative Extension: Food &amp; 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