Curried Winter Soup

Curried Winter Soup

22 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
Recipe by  Sandy

“A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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 (22)

Rate This Recipe


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 without the rice and pasta, this was a very low-calorie soup. Even my picky husband liked it!



Thanks Sandy! This recipe was everything you described! My only substitute was using butternut squash instead of spaghetti squash because that's what I had on hand. Everyone in the family loved it and so did some friends who stopped by for leftovers :) This is a definite keeper!



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.

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Amount Per Serving (7 total)

  • Calories
  • 166 cal
  • 8%
  • Fat
  • 3.6 g
  • 5%
  • Carbs
  • 28.6 g
  • 9%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 572 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Curried Wild Rice Soup


next recipe:

Roasted and Curried Butternut Squash Soup