Curried Winter Soup

Directions

1. Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
2. In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
3. If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
4. After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

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Reviews (21)

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14

Maggie

Oct. 5, 2003

"Great recipe for spaghetti squash. I omitted the rice and pasta, and added frozen green beans and canned chickpeas. I just didn't think the rice and pasta were necessary. The flavor was great, and ..." See morewithout the rice and pasta, this was a very low-calorie soup. Even my picky husband liked it!"

9

PITA.E

Jul. 18, 2003

"I loved the use of spices in this soup. It also tasted great the next day. It was a little heavy on the squash compared to the rice and lentils, but otherwise, it's a new favorite...." See more"

8

GRECK

Oct. 30, 2003

"Easy to make, and very tasty... it was our first experience with spaghetti squash, but we'll definitely be using them again and again. The only changes we made were tri-color rotelle instead of macar..." See moreoni and a roux to thicken it somewhat. Next time, I think more lentils and red pepper penne will make it perfect."