Our Zero-Point Butternut Squash Lentil Soup will keep you warm during the winter and your body fired-up from the heat-inducing spices. Each bowl delivers an anti-oxidant punch with curry, cinnamon, garlic, and more. This recipe makes more than enough soup for 10 people. You may wish to freeze any remaining soup for another day. While this curried soup has no points, it does have calories with about 128 calories per serving.
Use an immersion blender to create a smooth, pureed texture and thicker soup. Enjoy our Zero-Point Butternut Squash Lentil Soup with our Parmesan Crackers!
Zero-Point Butternut Squash Lentil Soup
Another zero-point wonder! While this soup is technically zero points, the calories per serving (about one cup) is not zero calories! It's 128 calories. Immensely satisfying, our Zero-Point Butternut Squash Lentil Soup provides loads of anti-oxidants and delivers a vegetarian delight with a good mix of six grams of protein and 27 grams of carbs.
- 1 sweet onion, large, diced
- 1-1/2 cups carrots, sliced
- 1-1/2 cups celery, chopped
- 2 lbs. butternut squash, med., peeled, seeded, chopped Easy tip: buy precut or frozen
- 3 tbsp ginger, fresh, peeled, minced
- 1 tsp salt (optional)
- 2 tbsp garlic, minced
- 3 tbsp curry powder
- 2 tsp cumin
- 1/2 tsp cinnamon, ground
- 1/2 tsp cayenne pepper
- 1 cup red lentils, cleaned, rinsed
- 4 cups vegetable broth, fat-free
- 4 cups water
- salt & pepper, to taste
Prepare all the ingredients. Place all the ingredients in a large slow cooker.
Cook for 4-6 hours on high, or until all the vegetables are softened.
If desired, use an immersion blender to puree all the ingredients (or just half the soup). This creates a smooth texture and blending of the tastes.
This soup will taste better than the next day after you refrigerate and then reheat.
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