LENTIL AND BUTTERNUT SQUASH STEW RECIPES

BUTTERNUT SQUASH SOUP RECIPE | ALLRECIPES

Butternut Squash Soup Recipe | Allrecipes image

This is a thick, rich butternut squash soup with tons of flavor. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick, and a great way to use squash. An instant hit at my house.

Provided by Maplebird

Categories Butternut Squash Soup

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 small onion, chopped
1 stalk celery, chopped
1 medium carrot, chopped
2 medium potatoes, cubed
1 medium butternut squash - peeled, seeded, and cubed
1 (32 fluid ounce) container chicken stock
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large pot over medium heat, and cook onion, celery, carrot, potatoes, and squash until lightly browned, about 5 minutes. Pour in enough of the chicken stock to cover vegetables.
Bring to a boil over medium-high heat. Reduce heat to low, cover pot, and simmer until all vegetables are tender, about 40 minutes.
Transfer the soup to a blender, and blend until smooth. Return to the pot, and mix in any remaining stock to reach desired consistency. Season with salt and pepper.

Nutrition Facts : Calories 305.1 calories, CarbohydrateContent 59.7 g, CholesterolContent 20.9 mg, FatContent 6.8 g, FiberContent 9.5 g, ProteinContent 6.9 g, SaturatedFatContent 3.8 g, SodiumContent 1151.4 mg, SugarContent 10.5 g

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Slow-Cooker Butternut Squash Soup Recipe: How to Make It image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 30 minutes

Prep Time 30 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

Nutrition Facts : Calories 124 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch.

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HEALTHY LENTIL RECIPES | EATINGWELL

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From eatingwell.com

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Sep 10, 2019 · Lentil-Butternut Squash Curry. 1 diced onion; 2 cups red or brown lentils; 2 cups diced butternut squash; 1 large carrot, sliced; 14-ounce can coconut milk; 15-ounce can diced …
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18 Soup and Stew Recipes to Warm You Up Without Using All Your PersonalPoints Including a few delicious options with Z-E-R-O PersonalPoints! Soups and stews not only help make you feel full …
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