How to make it

  • Steam cubed squash in microwave or pot 3-4 minutes or until tender. Transfer to food processor and add 1/2 cup vegetable broth. Puree until smooth (a few chunks are alright).
  • In a heavy pot, heat 1-2 tbsp oil over medium-high heat. Add onions, garlic, ginger, carraway seed, and crushed red pepper flakes and cook until onion and garlic are tender.
  • Add remaining broth, squash puree, lentils, and remaining spices and mix well to combine. Bring soup to a boil and reduce to a gentle simmer.
  • Allow to simmer 30-40 minutes or until lentils are done.
  • Enjoy with hearty bread and a nice white zinfandel or chardonnay... whichever best suits your tastes

Reviews & Comments 4

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  • Good4U 5 years ago
    Review in IMI
    Lentil Squash Soup
    Was this review helpful? Yes Flag
    " It was excellent "
    chuckieb ate it and said...
    This was wonderful. It's a cool rainy day here today and this totally hit the spot. Full review on the "I Made It" Group. Thanks so much. Great post!
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  • ttaaccoo 10 years ago
    This sounds delicious and healthy. thank you!
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    " It was excellent "
    trigger ate it and said...
    I love it and that addition of the garam marsala sounds wonderful lentils are so good.
    Five forks ans a smile :)
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  • lacrenshaw 10 years ago
    Lovely and luscious.. although allergies to lentils and butternut squash prevent a five here, boofie. You can't imagine how much I want to love this, girl!
    Was this review helpful? Yes Flag

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