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Curried Acorn Squash, Red Lentil and Apple Soup

chef.julissa's picture
  Red lentils 1 Cup (16 tbs), picked over and rinsed
  Water 4 Cup (64 tbs)
  Unsalted butter 1 Tablespoon (Plus 1 Teaspoon)
  Spanish onion 1 , peeled and diced
  Acorn squash 1 Medium, peeled, seeded and cubed (Approximately 4 To 5 Cups Prepared Squash)
  Salt To Taste
  Finely chopped ginger 1 Tablespoon, peeled
  Carrots 2 Medium, scrubbed and diced
  Celery rib 2 , diced
  Red bell pepper To Taste, cored, seeded and diced
  Curry powder 1 Tablespoon
  Coriander 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Cortland apples 2 , unpeeled, cored and diced
  Pepper To Taste

1. In a saucepan place the lentils, in 2 cups of the water and bring to a boil.
2. Reducing the heat, simmer the lentils until they are tender but still whole, approximately 5 to 10 minutes and set the lentils aside.
3. In a Dutch oven heat the 1 tablespoon of butter over low heat and sauté the onion in it, stirring often, until it is soft.
4. Then add the squash along with a dash of salt, cover the pot and steam-saute the squash, stirring it often, for 6 minutes.
5. Pouring in 2 more cups of the water, simmer the squash until it is tender, approximately 10 minutes.
6. In a food processor or blender puree the onion-squash mixture until it is very smooth and set it aside.
7. In the cleaned Dutch oven, heat the remaining 1 tablespoon of butter over low heat and sauté the gingerroot, until it is soft and fragrant.
8. Add the carrots, celery, red bell pepper along with a dash of salt, cover the pot and steam-saute the vegetables, stirring them often, for 6 minutes.
9. Add the curry powder, coriander and cinnamon and saute the vegetables 2 minutes longer.
10. Raising the heat, add the remaining 2 cups of water and bring the mixture to a boil.
11. Lowering the heat simmer the mixture until the carrots are tender, approximately 10 minutes.
12. Add the apples and simmer the mixture for 2 minutes longer.
13. To the vegetable mixture add the pureed squash and the cooked lentils, stir well and simmer the soup 5 minutes longer.

14. Season with salt and pepper and serve hot.

Recipe Summary

Difficulty Level: 
Vegetarian, Pregnancy
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 359 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 148 mg6.2%

Total Carbohydrates 70 g23.2%

Dietary Fiber 16.7 g66.7%

Sugars 12.2 g

Protein 16 g31.1%

Vitamin A 124.5% Vitamin C 51.1%

Calcium 13.9% Iron 26.3%

*Based on a 2000 Calorie diet

Curried Acorn Squash, Red Lentil And Apple Soup Recipe