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one plain bowl of smooth orange butternut squash and red lentil soup with a small unstyled spoonful of white yogurt, with one small whole-grain roll resting beside the bowl and no garnish
Melissa Hart

Crockpot Butternut Squash Soup with Red Lentils

Red lentils disappear into butternut squash soup as they soften, giving the puree enough body to feel like dinner without cream, while ginger and a measured spoonful of curry powder keep the squash from tasting simply sweet. Blend carefully in the crock with the motor head fully submerged so hot soup doesn't splash. A small yogurt spoonful goes on each bowl after serving, where it stays cool enough to make a useful contrast. Estimated calories: about 320 per serving, including everything listed.
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Prep Time 25 minutes
Cook Time 7 hours
Total Time 7 hours 25 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs peeled butternut squash cut into 1-inch cubes
  • 1 cup dry red lentils rinsed
  • 1 medium yellow onion chopped
  • 1 tbsp finely grated fresh ginger
  • 2 garlic cloves minced
  • 2 tsp mild curry powder
  • 1 tsp olive oil
  • 4 cups low-sodium vegetable broth
  • 1 cup water
  • 3/4 tsp fine salt
  • 1 tbsp lemon juice
  • 3/4 cup plain nonfat Greek yogurt
  • 6 small whole-grain dinner rolls about 80 calories each

Method
 

  1. Combine squash, lentils, onion, ginger, garlic, curry powder, oil, broth, water and salt in a 6-quart slow cooker.
  2. Cover and cook on low for 6 to 7 hours until squash breaks easily under a spoon and lentils have softened completely.
  3. Turn off the cooker and let the soup stop bubbling for 5 minutes. Blend with an immersion blender, keeping the blade fully submerged, until smooth.
  4. Stir in lemon juice and check that no firm squash pieces remain.
  5. Divide soup among 6 bowls and spoon 2 tablespoons yogurt onto each.
  6. Serve each bowl with one whole-grain roll.