Curried Butternut Squash Red Lentil Soup

Creamy yellow butternut squash soup with chunks of butternut squash and sourdough toast.

5 from 19 votes

Curried Butternut Squash Red Lentil Soup

This recipe for Curried Butternut Squash Red Lentil Soup uses pantry-friendly ingredients, is quick and affordable to make, with an option for oil-free.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 422kcal

Author: Nisha Melvani

Ingredients

1 tablespoon olive oil or vegetable broth
1 medium yellow onion diced
3 garlic cloves minced
1 teaspoon curry powder
½ teaspoon coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon garam masala
1 cup red lentils rinsed and drained
14 ½ ounces diced tomatoes canned, with juice
2 cups vegetable broth plus more for cooking
1 medium butternut squash cut into ¾-inch pieces (3 cups)
Coconut milk canned, to taste (optional)
Unsweetened non-dairy milk to taste (optional)
Fresh lime juice to taste
¼ cup chopped cilantro for garnish

Instructions

Cook aromatics: Heat the olive oil in a large saucepan over medium-high heat. Cook the onion for about 5 minutes, or until translucent. Add the garlic and cook for 30 seconds more.
Cook spices: Add the curry powder, coriander, cumin, turmeric, and garam masala. Cook for 1 minute more.
Combine: Add the red lentils, diced tomatoes, vegetable broth, and butternut squash. Bring the liquid to a gentle boil before reducing the heat. Simmer with the lid on for about 20 minutes, or until the lentils are cooked and the squash is just tender.
Blend: Transfer 2 cups of the curry (without the squash) to a blender. Blend until mostly smooth. Return to the saucepan.
Add liquid: Stir in the desired amount of coconut milk, vegetable broth, or non-dairy milk until the desired consistency. Heat until warmed through, adding more broth, coconut milk, or non-dairy milk as needed.
Season: Add fresh lime juice to taste. Garnish with freshly chopped cilantro.

Notes

For oil-free, substitute the olive oil for vegetable broth.
Blend the soup in batches. Do not fill the blender more than half way. Remove the center cap and cover it with a dish cloth so the steam can escape. Hold the cloth down while blending.

Nutrition