Curried Winter Soup Recipe -
Curried Winter Soup Recipe
  • READY IN hrs

Curried Winter Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 10 mins

    1 hr 30 mins


  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 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!

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.

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!

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.

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.

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!

Dec 21, 2011

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

Aug 05, 2003

Very tasty and very healthy - easy to adjust as well. I didn't use squash, but I did use orzo and brown rice. A beautiful mix of colors and flavors!


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  • 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.

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