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Healing Curry Butternut Squash Lentil Soup

A nourishing and cozy soup made with butternut squash, red lentils, warming curry spices, and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Global
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 0.5 tsp cumin
  • 4 cups butternut squash cubed
  • 1 cup red lentils rinsed
  • 5 cups vegetable broth
  • 1 cup coconut milk
  • 1 tbsp lime juice

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion until softened, then add garlic and ginger.
  3. Stir in curry powder, turmeric, and cumin.
  4. Add cubed butternut squash, lentils, and vegetable broth.
  5. Simmer for 20–25 minutes until squash and lentils are tender.
  6. Blend partially with an immersion blender.
  7. Stir in coconut milk and lime juice before serving.

Notes

This soup can also be made in a slow cooker for deeper flavor.