READY IN 1½ hrs

Curried Winter Soup

Read Reviews (21)

"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." — Sandy

Directions

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.
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.
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).
After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 10 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 05, 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 without the rice and pasta, this was a very low-calorie soup. Even my picky husband liked it!

—Maggie

See full review »

Most Helpful Critical Review

Aug 26, 2008

The small amount of curry powder used in this recipe isn't enough to give it too much of a curry flavor. If you are a fan of curry add more. We felt there is too much spaghetti squash in this recipe, but that's a personal taste.

—mermaid

See full review »

29 Ratings

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.

—PITA.E

See full review »

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 macaroni and a roux to thicken it somewhat. Next time, I think more lentils and red pepper penne will make it perfect.

—GRECK

See full review »

Nov 22, 2005

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!

—MariyaC

See full review »

Dec 01, 2002

This recipe is really worth the time it takes!

—KAIA22

See full review »

Jan 10, 2012

We loved this! I used a little less squash and a little more macaroni, and I used brown rice instead of white. Next time I might throw in some barley instead of lentils just to change it up, but it's great as is!

—PuggyK

See full review »

Dec 21, 2011

Delicious! I used black beans instead of rice, and no macaroni. It was simply delish!

—AbbyA

See full review »

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Curried Cauliflower Soup

Winter Lentil Vegetable Soup

Winter Solstice Soup

Curried Apple and Leek Soup

Curried Pumpkin Soup

Curried Wild Rice and Squash Soup

Roasted and Curried Butternut Squash Soup

Curried Cream of Any Veggie Soup

Curried Wild Rice Soup

Curried Carrot Soup

Nutrition

Calories
166 kcal
8%

Carbohydrates
28.6 g
9%

Cholesterol
0 mg
0%

Fat
3.6 g
5%

Fiber
4.4 g
17%

Protein
5.5 g
11%

Sodium
572 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Curried Winter Soup

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 166
Calories from Fat: 32

% Daily Value *
Total Fat 3.6g 5 %
Saturated Fat 0.5g 3 %
Cholesterol 0mg 0 %
Sodium 572mg 23 %
Potassium 405mg 11 %
Total Carbohydrates 28.6g 9 %
** Dietary Fiber 4.4g 17 %
Protein 5.5g 11 %
** Sugars 4.6g
Vitamin A 27 %
Vitamin C 21 %
Calcium 10 %
Iron 44 %
** Thiamin 15 %
** Niacin 17 %
** Vitamin B6 11 %
** Magnesium 10 %
** Folate 44 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.