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Curry Butternut Squash Lentil Soup

Curry Butternut Squash Lentil Soup
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Curry Butternut Squash Lentil Soup is a comforting, plant-based, and gluten-free soup combining the natural sweetness of butternut squash, hearty red lentils, and warm curry spices. Enriched with coconut milk and fresh ginger, this soup delivers creamy texture and vibrant flavors perfect for cozy meals. Easy to prepare with common pantry staples, it’s an energizing and nourishing option suitable for all seasons.

Ingredients

Scale

Vegetables and Aromatics

  • 1 medium butternut squash, peeled and diced
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped

Legumes and Liquids

  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 oz) coconut milk

Spices and Oils

  • 2 tablespoons olive oil
  • 2 tablespoons curry powder
  • Salt and black pepper, to taste

Finishing Touch

  • Juice of 1 lime

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated fresh ginger. Cook until fragrant and translucent, about 5 minutes, to build a flavorful base for the soup.
  2. Add Spices and Vegetables: Sprinkle in curry powder and stir well to coat the aromatics, releasing the warm spices. Add chopped butternut squash, carrots, and celery, stirring to combine and slightly soften the vegetables.
  3. Pour in Broth and Lentils: Add the vegetable broth along with rinsed red lentils. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered for 20-25 minutes, or until the squash and lentils are tender.
  4. Blend and Add Coconut Milk: Using an immersion blender, purée half or all of the soup depending on your texture preference, leaving some chunks for texture. Stir in coconut milk and heat through for a creamy, balanced flavor.
  5. Adjust Seasoning and Serve: Stir in lime juice to brighten the flavors, and season with salt and pepper to taste. Ladle the soup into bowls and enjoy your nourishing, soul-soothing meal.

Notes

  • Use freshly ground curry powder for a more intense and vibrant flavor.
  • Blend the soup partially rather than fully for a satisfying texture with varied mouthfeel.
  • Rinse lentils well before cooking and monitor cooking time to prevent them from becoming mushy.
  • Balance the sweetness of the butternut squash and coconut milk with the acidity of lime juice.
  • The soup tastes even better if made ahead and allowed to sit overnight.

Nutrition

Keywords: Butternut squash soup, lentil soup, vegan curry soup, gluten-free soup, plant-based, healthy soup, coconut milk soup

Find it online: https://juliaglam.com/curry-butternut-squash-lentil-soup/