Spicy Butternut Squash And Lentil Soup

1. 1

   Peel and chop squash into small cubes.

2. 2

   put squash and lentils into a saucpan with curry paste and fry for 2 minutes.

3. 3

   add sugar and water and cook for 20 minutes.

4. 4

   add salt and lemon juice and cook for 5 minutes.

5. 5

   blend until smooth and serve hot with bread.

6. 6

   OR IF YOU PREFER PUT ALL INGREDIENTS IN A SLOW COOKER AND COOK UNTIL SQUASH IS SOFT THEN BLEND AND SERVE.

* Per serving · 4 servings · Values may vary.

No additional tips available.