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Healing Curry Butternut Squash Lentil Soup

A creamy, immune-boosting vegan soup made with red lentils, butternut squash, and warming curry spices.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American, Autumn
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 cups butternut squash peeled and cubed
  • 1 cup red lentils rinsed
  • 5 cups vegetable broth
  • 1 cup coconut milk
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp red chili flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 lime juiced
  • fresh cilantro for garnish

Equipment

  • Large Dutch oven
  • Immersion blender
  • Cutting board
  • Chef’s knife

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion until soft. Add garlic and ginger; cook briefly.
  3. Stir in spices and toast for 30 seconds.
  4. Add squash, lentils, and broth. Bring to boil.
  5. Simmer 25–30 minutes until tender.
  6. Blend to desired consistency.
  7. Stir in coconut milk, lime juice, salt, and pepper.
  8. Serve warm with garnish.

Notes

Add extra broth if reheating leftovers as soup thickens over time.