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From the author, Renee Press: This Creamy Curried Butternut Squash Lentil Soup colorful soup is jam-packed with flavor and nutrition, easy to prepare, and has become my go-to recipe for the season. Protein from the red lentils and tons of vitamins and fiber from the squash give your body a boost, and it freezes well to boot. Cook it up on the stovetop or in a slow cooker (low heat-4 hours), and enjoy it with some bread, crackers, or rice. Enjoy!
From Plant-Based on a Budget: It seems like there are certain recipes that have become a symbol of fall and all its coziness. Among those is the classic Butternut Squash Lentil Soup (or any Pumpkin Soup for that matter) and it makes sense since it embodies the season both in colors and taste. This curried version is also made with lentils for a protein punch.
Pumpkin Soup with a Kick
The beauty of this butternut squash (or pumpkin) lentil soup is how easily you can vary the recipe by adding or subtracting spices. Some versions are milder and sweeter and others have a great kick to it. A good tip is to start with a mild version to serve to the kids or to those less enthusiastic about spicy food and then add the rest of the spices for the heat-loving grown-ups. A win-win! Two meals in one.
Cook & Freeze
If you’re into meal prepping for the week or as a lifesaving resource for when those crazy weeks come, this is a great recipe to work with. Just cook the soup and freeze in freezer bags to thaw later. If you have little ones, you can freeze the soup in ice cube trays and use them as portions when you need a quick dinner.
A good tip: If butternut squashes aren’t in season you can always use the frozen version.
- Large Pot
- Dutch Oven
- Garlic press
- My favorite knives
- Measuring cups
- Measuring spoons
- Wooden Spoon
- High-Speed Blender
- Immersion blender
Photos by Alfonso Revilla
Creamy Curried Butternut Squash Lentil Soup
- dutch oven
- 1 tablespoon of medium-high heat oil
- 1 tablespoon of brown mustard seeds
- 1 tablespoon of cumin seed, whole
- ¼ teaspoon of red pepper flakes, or more to taste
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 1 inch piece of ginger, peeled and chopped
- 2 pounds of butternut squash, peeled, de-seeded, and cubed
- 1 cup of red lentils
- 4 cups of vegetable broth (about 1 carton)
- 1 (13.5-ounce) can of coconut milk
- 1 teaspoon of salt, or more to taste
- ¼ cup of cilantro, chopped (optional)
- (optional: add 1 teaspoon of turmeric and ½ teaspoon of black pepper, for extra anti-inflammatory benefits)
- In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn.
- Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium low heat for 15-20 minutes until squash is very soft and mashable.
- Add coconut milk and stir to combine. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!
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