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Red Lentil and Squash Curry Soup

Martha Stewart
  • minutes
  • Serves 8

INGREDIENTS

1

Butternut squash (about 1 1/2 pounds), peeled, seeded, and cut in 1/2-inch pieces

4 cloves

Garlic

1 tbsp

Ginger

1

Onion

12 oz

Red lentils

2 14 1/2 ounce cans

Chicken stock, low-sodium canned, or homemade

1

Recipe quick curry powder

2 tsp

Salt, coarse

2 tbsp

Butter, unsalted

2 cups

Water