Name: Savory Lentil and Squash Soup
Yield: Serves 6
Ingredients: 5 1/2 cups (or more) canned vegetable or chicken broth; 1 pound butternut squash, peeled, seeded, chopped (about 2 cups); 1 cup chopped onions; 1 cup lentils; 1 ripe tomato, peeled, cored, chopped; 1 medium carrot, chopped; 1 celery stalk, chopped; 1/4 cup dry white wine; 2 tablespoons fresh lemon juice; 1 tablespoon curry powder; 1 large garlic clove, minced; 1 bay leaf

Recipe information

Yield
Serves 6

Ingredients

5 1/2 cups (or more) canned vegetable or chicken broth

1 pound butternut squash, peeled, seeded, chopped (about 2 cups)

1 cup chopped onions

1 cup lentils

1 ripe tomato, peeled, cored, chopped

1 medium carrot, chopped

1 celery stalk, chopped

1/4 cup dry white wine

2 tablespoons fresh lemon juice

1 tablespoon curry powder

1 large garlic clove, minced

1 bay leaf

Preparation

Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

TagsSoup Soup/Stew Butternut Squash Squash Vegetable Lentil Bean and Legume Tomato Carrot Root Vegetable Starter Main Dinner Lunch Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy Simmer Winter Bon Appétit

Recipe notes

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