Lentil Butternut Squash Recipe

Curried Butternut Squash, lentil, and Chicken Stew

WebOct 24, 2016 · Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly, …

Rating: 5/5(4)
1. Heat oil in a large heavy pot over medium heat. Add onion, garlic and ginger to the pot and cook, stirring, for 3 minutes. Add squash and 1 teaspoon salt. Cook, stirring, for 3 minutes longer. Add curry powder and pepper. Cook, stirring constantly, for 1 minute, to toast the curry powder. Add lentils, broth and water. Bring to a boil, lower to a simmer and cook, uncovered for 25 minutes. Stir in shredded chicken, lime juice and 1/4 cup cilantro. Cook for another minute or so, just until everything is heated through.
2. Serve in bowls with a generous sprinkle of cilantro to garnish

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Vegan Curried Butternut Squash Lentil Soup Running …

WebJan 10, 2024 · Step 3. Add the rest of the ingredients. Next, add the rest of the ingredients, bring it all to a light simmer then simmer uncovered for …

1. Add the onion, garlic and celery to a large soup pot with 2-3 tbsp vegetable broth.
2. Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
3. Add the curry powder and cumin, stir and cook for 2-3 more minutes.
4. Add the rest of the ingredients and bring to a light simmer.

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Butternut Squash + Red Lentil Soup The Simple …

WebNov 6, 2014 · Add sage and squash and cook 3 minutes more, stirring occasionally. Simmer: Add lentils, broth and salt & pepper, bring to a …

1. Slice off the very top and bottom, discard. Using a vegetable peeler, remove the hard outer skin. Cut the butternut squash in half, remove seeds and cut squash into 1/2″ cubes (the smaller the cubes are the quicker they will cook).
2. In a large dutch oven or stock pot, heat oil/water over medium high heat, add onions and saute for about 5 minutes, or until soft. Add sage and squash and cook 3 minutes more, stirring occasionally.
3. Simmer: Add lentils, broth and salt & pepper, bring to a boil, cover, reduce heat to low and simmer for about 30 minutes, until squash is fork tender and lentils are soft.
4. Once ready and slightly cooled, puree soup using your preferred method. Use an immersion blender and puree soup right in the pot until desired consistency. Or you can puree in your blender or food processor, this method may take two or three batches to complete. Add extra liquids as needed for desired thickness.

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