Thursday, June 12, 2014 / ... comments / , , , , ,

Curried Yellow Squash Lentil Soup

A simple and healthy summer soup made with yellow summer squash and lentils. 
yellow squash soup
There were so many great reviews on the Curried Pumpkin Lentil Soup I posted a couple of years ago that I decided I had to make a summer version to share with you. I loved the pumpkin version (and so did you - thanks!) because it's such a healthy one-pot meal. Lentils are a protein-packed source of plant protein, and a staple in my weekly diet. Another perk... lentils are cheap and easy to keep around in the pantry. 
yellow squash plant
Since our yellow summer squash plants are growing so quickly, a curried lentil soup made with it seemed natural. I really cannot keep up with our summer squash and need more ideas for using it up - other than dropping it off on friends' doorsteps, which is also fun. 


summer squash lentil soup
If you are wondering what to do with the abundance of summer squash right now, try this soup! And please let me know your favorite squash recipes, because I've grown too much. 
summer soup

To make this soup creamier, stir in about 1/4 cup coconut milk at the end. I would have done this, but was out of coconut milk.

More summer squash recipes to try:
Summer Squash and Ricotta Galette
Pattypan Squash with Eggs Inside
Grilled Zucchini and Grape Tomato Salad
Summer Squash and Corn Chowder

Curried Yellow Squash and Lentil Soup
printer friendly recipe 

Yield: Serves 6

Ingredients:

  • 2 tablespoons extra virgin olive oil or coconut oil 
  • 1 yellow onion, chopped 
  • 2 carrots, diced 
  • 3 cloves garlic, minced 
  • 1-inch chunk peeled ginger, grated
  • 1 1/2 tablespoons curry powder 
  • 2 medium yellow squash, chopped (about 3 cups)
  • 6 cups vegetable broth 
  • 1 cup red split lentils, rinsed and picked over 
  • fresh cilantro, for garnish 
  • sour cream for garnish 
  • pepitas (pumpin seeds) for garnish, optional 


Instructions:

1. In a large pot over medium heat, saute onion and carrots in olive oil until softened. Add the garlic, ginger, and curry powder, and saute another minute.

2. Add the squash, broth, and lentils and bring to a simmer. Partially cover, and simmer until lentils are tender, about 30 minutes.

3. Season soup to taste with salt and pepper. Serve with sour cream, cilantro, and pepitas.

Vegan option: substitute coconut cream for sour cream

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