Warm up in the colder months with this curry butternut squash soup. Packed with lentils for a great source of plant protein.
Heat the oil in a large saucepan over medium heat. Add the leek, ginger and curry powder, cook stirring for 3 to 4 minutes or until leek is soft. Add the butternut squash, carrot and lentils, stir to coat in the curry mixture.
Add the stock and 2 cups of water. Increase heat to high, cover and bring to the boil. Reduce heat to medium. Boil gently, covered, stirring occasionally 10 minutes or until the butternut squash is tender. Remove from the heat, stand covered 10 minutes.
Carefully use a stick blender to blend until smooth.
Divide the soup among serving bowls. Top with tomato, red onion, cumin seeds and cilantro. Serve.
The total recipe makes 10 cups, 1 serving is 2 1/2 cups. If you are cooking for 1, cool and freeze in single serve potions or place in the fridge for up to 4 days.
TIP: If you prefer the soup a thicker texture, you can reduce the water to 1 cup.
Nutrition facts per serve
Makes 4 serves
|Total Fat||6.1 g|
|- Saturated Fat||0.8 g|
|Total Carbohydrate||85.3 g|
|- Dietary Fiber||15.2 g|
|- Total Sugars||12.6 g|
|-- Added Sugars||0 g|