Coconut Curry Lentil and Butternut Squash Soup

This coconut curry lentil and butternut squash soup is a rich and flavorful dish that brings together the earthy flavors of lentils and the natural sweetness of butternut squash in a creamy coconut curry broth. Perfect for a cozy night or a soothing meal on a chilly day, this soup blends warm spices with a creamy texture for a nourishing option suitable for vegetarians and vegans. The combination of ingredients offers a delightful balance of taste and comfort, making it a great choice for those seeking a hearty meal.

Ingredients

• 1 medium butternut squash, peeled, seeded, and diced
• 1 cup red lentils, rinsed
• 1 15 oz can coconut milk
• 1 Tbsp curry powder
• 1 tsp cumin
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 Tbsp olive oil
• 1 medium onion, chopped
• 1 Tbsp fresh ginger, grated

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Saute for 3-4 minutes until fragrant.
3. Stir in curry powder and cumin, and cook for another minute.
4. Add diced butternut squash, red lentils, coconut milk, and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until squash and lentils are tender.
6. Adjust seasoning with salt and pepper as needed.

Keywords: Vegetarian, Vegan, Hearty, Lunch, Soup

Spice Rack: Curry Powder, Cumin

Save This Recipe

---

Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

---