Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Red Lentil and Squash Curry Soup 3.9 (98) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 14, 2017 Print Rate It Share Share Tweet Pin Email Photo: Richard Gerhard Jung Servings: 8 Butternut squash and lentil soup is a simple light meal or a first course. Ingredients 2 teaspoons coarse salt 1 recipe Quick Curry Powder 12 ounces red lentils 2 tablespoons unsalted butter 1 onion, cut into ½-inch dice 4 cloves garlic, minced 1 tablespoon freshly grated ginger 1 butternut squash (about 1 ½ pounds), peeled, seeded, and cut in ½-inch pieces Two 14 1/2-ounce cans low-sodium canned, or homemade, chicken stock, skimmed of fat 2 cups water Directions Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot. Rate it Print