Curried Butternut And Red Lentil Soup

1. 1

   Heat the olive oil in a large saucepot over medium high heat. Once hot, add the onion and saute for about five minutes, until the onion is soft and translucent.

2. 2

   Add the ginger and garlic and continue to cook for three more minutes, stirring often.

3. 3

   Add the can of diced tomatoes, red lentils, squash, chicken stock, salt, cayenne and curry powder. Bring to a boil. Reduce heat and simmer for twenty minutes, until lentils and squash are tender and cooked through.

4. 4

   Carefully transfer hot soup to a blender and process until smooth. Season with more salt if needed. Top bowls with fresh chopped cilantro right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.