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Roasted Butternut Squash and Lentil Soup
Roasted Butternut Squash and Lentil Soup

Roasted Butternut Squash and Lentil Soup

4 Review(s)
Cook Minutes 1 Hr
Prep : 35 Min Cook: 25 Min
Looking for a fresh butternut squash soup recipe? Try our Roasted Butternut Squash and Lentil Soup. Roasting the butternut squash intensifies the flavour in this comforting soup.
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8 Servings
Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups cut-up peeled butternut squash (1/2-inch pieces)
1/3 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, divided
1 onion, chopped
1 Tbsp. minced gingerroot
2 tsp. ground cumin
1 carrot, chopped
1 cup dry red lentils, uncooked
4 cups 25%-less-sodium chicken broth
2 cups water
1/4 cup chopped fresh cilantro
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Step 1
Heat oven to 425ºF.
Step 2
Toss squash with half the dressing in large bowl; spread onto parchment-covered rimmed baking sheet. Bake 30 min. or until squash is tender.
Step 3
Meanwhile, heat remaining dressing in large saucepan on medium heat. Add onions; cook and stir 4 min. or until tender. Add ginger and cumin; cook and stir 1 min. Add broth, water, carrots and lentils; stir. Bring to boil; simmer on medium-low heat 25 min. or until lentils are very tender, stirring occasionally. Remove from heat.
Step 4
Add squash to soup; stir. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Step 5
Cook on medium heat 2 to 3 min. or until heated through, stirring frequently. Sprinkle with cilantro.
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Serving Suggestion
Serve with whole wheat pita bread.
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Make Ahead
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days. Reheat in saucepan on medium heat just before serving, stirring occasionally.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Fat 2 g
Saturated fat 0 g
0 %
Cholesterol 0 mg
Sodium 390 mg
16 %
Carbohydrate 23 g
Fibre 6 g
Sugars 4 g
Protein 9 g
Vitamin A
60 %
Vitamin C
20 %
Calcium
4 %
Iron
15 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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