Curried Squash and Lentil Soup

By PamCallan

Ingredients

• 1 Tbsp. olive oil
• 1 1/2 lbs. butternut squash, peeled and cut into 1-inch pieces
• 1 medium onion, chopped
• 2 ribs of celery, chopped
• 1 Tbsp. garlic, chopped
• 2 Tbsp. ginger, chopped
• 2 tsp.. Madras curry powder
• 1 cup yellow or red lentils, rinsed
• 1 qt. reduced sodium, fat free organic chicken broth
• 1 qt. water
• 1 tsp. lemon juice
• 2 Tbsp. fresh cilantro, chopped
• 2 cups cooked brown rice (optional)
• Sea salt and fresh black pepper

Details

Servings 4

Preparation

Step 1

Heat oil in large soup pot. Add squash, onion, celery, garlic, and ginger, stirring occasionally, until vegetables begin to brown and are soft, approximately 15 minutes.
Stir in curry powder, cook for 1 minute. Add lentils, broth, and water, bring to a boil, turn down heat to a simmer, cover and cook for 30-40 minutes until lentils are soft and tender.
Remove half of the soup and blend until smooth. Add blended soup back to the remaining soup (may blend all of the soup if a creamier texture is desired).
Add lemon juice. Season with salt and pepper to taste.
Ladle into bowls, top with spoonful of brown rice, and garnish with cilantro.

Note: To cut squash easily, poke 5-6 holes in whole squash with knife. Place whole squash in microwave for 5-6 minutes to soften. Remove from microwave, cool. Peel squash with potato peeler, cut lengthwise, scoop out seeds, and cut into 1 inch cubes.