Curried Winter Soup Recipe

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.