Curried-Squash and Red-Lentil Soup

60 mins (prep 25)
14 ingredients
makes 4 to 6 (main course) servings
Sweet butternut squash, earthy red lentils, and curry powder are the stars of this lively vegetarian soup that’s wonderful ladled over basmati rice. A drizzle of cilantro oil heightens the wow factor.

Categories:  winter , potluck ,
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Serving Size (232.38 g)
Servings 4
Amount per Serving
Calories 509.24 Calories from Fat 426.78
% Daily Value *
Total Fat 47.42g 291.79%
Saturated Fat 6.93g 138.66%
Trans Fat 1.29g %
Cholesterol 15.9mg 21.2%
Sodium 10.76mg 1.79%
Total Carbohydrate 23.76g 31.68%
Dietary Fiber 5.55 g 88.78%
Sugars 3.99 g %
Protein 2.52g 20.18%
Vitamin A 18267.27IU% Vitamin C 36.58mg%
Calcium 106.73mg% Iron 1.98mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, celery rib, peeled, red lentils, fresh lemon juice, chopped cilantro, cooked basmati rice, accompaniment