Roasted Squash Soup with Curry, Lentils and Fall Salad Recipe | Yummly
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Roasted Squash Soup With Curry, Lentils And Fall Salad

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20Ingredients
75Minutes
460Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 4 cups squash (assorted, acorn, butternut, blue hubbard)
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion (large, sliced thin)
  • 2 cloves garlic (crushed)
  • 6 cups vegetable stock
  • 1/4 cup curry
  • 4 cups squash (assorted, acorn, butternut, blue hubbard)
  • 1/4 cup extra-virgin olive oil
  • 1 Spanish onion (large, sliced thin)
  • 2 cloves garlic (crushed)
  • 6 cups vegetable stock
  • 1/4 cup curry
  • 1 red apple (thinly sliced with mandolin)
  • green lentils (1/2 cup pre- cooked)
  • 1 teaspoon fresh ginger (finely chopped)
  • 1 green onion (thinly sliced)
  • 1 pinch nutmeg (freshly grated)
  • 1/4 cup pumpkin seeds (toasted)
  • 1/2 cup crumbled goat cheese
  • 2 teaspoons pumpkin seed oil
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    NutritionView More

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    460Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories460Calories from Fat320
    % DAILY VALUE
    Total Fat36g55%
    Saturated Fat10g50%
    Trans Fat0g
    Cholesterol25mg8%
    Sodium2340mg98%
    Potassium420mg12%
    Protein11g22%
    Calories from Fat320
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber6g24%
    Sugars12g24%
    Vitamin A35%
    Vitamin C15%
    Calcium30%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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