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Healing Curry Butternut Squash Lentil Soup

A creamy, nourishing spiced soup packed with lentils, squash, and coconut milk.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Fusion
Calories: 280

Ingredients
  

Soup Base
  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1.5 cups red lentils rinsed
  • 4 cups butternut squash peeled and cubed
  • 5 cups vegetable broth
Spices
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
Finish
  • 1 can coconut milk
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 0.5 lime juiced
  • fresh cilantro for garnish

Equipment

  • Large pot
  • Cutting board
  • Chef’s knife
  • Immersion blender or blender

Method
 

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

Notes

Roasting squash beforehand deepens flavor. Adjust spice level to taste.