Spicy Butternut Squash and Lentil Soup


  • 1 flat teaspoon salt
  • 4 cups water
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 tablespoon curry paste
  • 1 cup red lentil
  • 1 large butternut squash

1 Peel and chop squash into small cubes. 2 put squash and lentils into a saucpan with curry paste and fry for 2 minutes. 3 add sugar and water and cook for 20 minutes. 4 add salt and lemon juice and cook for 5 minutes. 5 blend until smooth and serve hot with bread. 6 OR IF YOU PREFER PUT ALL...

View full recipe at SpringPad


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