Curried-squash and red-lentil soup from Gourmet Magazine, February 2009 (page 70) by Ruth Cousineau

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on January 28, 2013

    I've made this several times and we really enjoy it, although I do make quite a few changes. The first time I made it I found there was way too much liquid in relation to the solid ingredients. Now I double the onions, carrots, celery and garlic and add a sweet potato. I use chicken stock instead of water and I don't make the cilantro oil -- I sprinkle chopped fresh cilantro over the soup and stir in a small quantity of plain yogurt into each bowl. With these changes this is a 5-star recipe. As written, maybe 3.5. In addition to being delicious, it's a very pretty soup -- really bright, vibrant colors.

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