Description
This curried lentil and butternut squash soup is a rich and hearty dish, enhanced with curry powder and garlic, and finished with a touch of cream for added texture.
Ingredients
Units
Scale
- 1 medium butternut squash, peeled, deseeded, and diced
- 1/3 cup Masoor dal or orange lentils
- 2 teaspoons curry powder
- Salt to taste
- 4 cups vegetable stock
- 2 tablespoons cream, for garnish
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Pressure cook the lentils for 3-4 whistles or until completely cooked, then set aside.
- Heat the olive oil in a thick-bottomed pan over medium heat. Add the bay leaf and minced garlic, and fry until the raw smell disappears.
- Add the diced butternut squash to the pan and sauté for 5 minutes.
- Stir in the curry powder and salt, and cook for another 2 minutes.
- Add the cooked lentils and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the squash is tender.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with cream. Pair with fresh croutons, naan, or paratha for a complete meal.
Notes
This soup is extremely versatile. You can add more vegetables like carrots, sweet potatoes, or turnips along with the squash. To make this soup low-calorie, you can use thick coconut milk instead of cream for garnish. Serve with Indian breads like naan or paratha, or ladle over basmati rice for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 6
- Carbohydrates: 28
- Fiber: 5
- Protein: 6
- Cholesterol: 10