Savory Lentil and Squash Soup Recipe

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Ingredients

Count

Nutrition

318

Calories

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Ingredients:

Serving

5 1/2 cups (or more) canned vegetable or chicken broth
1 lb butternut squash, peeled, seeded, chopped (about 2 cups)
1 cup chopped onions
1 cup lentils
1 ripe tomato, peeled, cored, chopped
1 medium carrot, chopped
1 celery stalk, chopped
1/4 cup dry white wine
2 tbsp fresh lemon juice
1 tbsp curry powder
1 large garlic clove, minced
1 bay leaf

Directions:

Combine 5 1/2 cups broth and all remaining ingredients in heavy large saucepan. Simmer until vegetables and lentils are tender, stirring occasionally, about 45 minutes. Thin soup with additional broth if necessary. Season with salt and pepper. Ladle soup into bowls and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	317.56 Kcal (1330 kJ)
Calories from fat	23.79 Kcal
		% Daily Value*
Total Fat	2.64g	4%
Sodium	125.19mg	5%
Potassium	1185.66mg	25%
Total Carbs	62.06g	21%
Sugars	4.54g	18%
Dietary Fiber	21.63g	87%
Protein	16.33g	33%
Vitamin C	45.3mg	76%
Vitamin A	0.9mg	29%
Iron	5.8mg	32%
Calcium	130.5mg	13%

Amount Per 100 g
Calories	79.64 Kcal (333 kJ)
Calories from fat	5.97 Kcal
		% Daily Value*
Total Fat	0.66g	4%
Sodium	31.39mg	5%
Potassium	297.34mg	25%
Total Carbs	15.56g	21%
Sugars	1.14g	18%
Dietary Fiber	5.42g	87%
Protein	4.1g	33%
Vitamin C	11.4mg	76%
Vitamin A	0.2mg	29%
Iron	1.5mg	32%
Calcium	32.7mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

5.8

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
cholesterol free,
high fiber

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