Photo: Cala
Velvety Squash and Red Lentil Soup
13 ingredients
10 min + 20 min
6
openrecipes
Warm up with this velvety squash and red lentil soup. It’s packed with protein, fiber, vitamins and minerals to fuel your cold winter days!
Estimated Nutrition (whole recipe, rough)
559
Calories
15g
Protein
29g
Fat
67g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butternut Squash | 1 cup cubed (140g) butternut | 76 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon Coconut Oil
- 1 Onion, Diced
- 2 cloves Garlic, Minced
- 3 cups Diced Butternut Squash (for 3 Cups You'll Need About A 2-lbs Squash)
- 1 cup Red Lentils
- ½ Tablespoons Turmeric
- ½ teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- 1 teaspoon Salt
- 4 cups Water
- ⅓ cups Full-fat Coconut Milk
- ⅛ teaspoons Cayenne Pepper To Taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes