Butternut Squash-Pumpkin-Curry Soup
August 26, 2021
Curry adds an incredible sweet and tangy flavor to soup, taking it from yum to absolutely wow!
Yield: 8–10 servings.
2 tablespoons oil
1 onion, diced
½ cup red or yellow lentils
1.5 lb. stew meat
1 large carrot, diced
1 medium parsnip, diced
1 butternut squash (approximately 1.5 lb.), peeled and cubed
½ teaspoon ginger powder
2 cloves garlic
1 teaspoon curry powder
Salt to taste
Black pepper to taste
4–6 cups water
In a large pot, heat oil. Add onions and sauté for about 5 minutes or until glassy. Add lentils and meat and sauté for about 5 minutes.
Add the rest of the ingredients except water.
Add 4 cups water and bring to a boil. Cover and let simmer for 1 hour and 30 minutes.
Leave the soup as is, or remove the meat and blend. If it’s very thick you can add more water.
Variation: Use chicken instead of meat, or skip altogether to keep the soup pareve.