Creamy Curried Butternut Squash Lentil Soup

We all love a good pumpkin soup! This Creamy Curried Butternut Squash Lentil Soup is hearty and very comforting! 


– 1 tbsp of medium-high heat oil – 1 tbsp of brown mustard seeds – 1 tbsp of cumin seed, whole – 1/4 tsp of red pepper flakes, or more to taste – 1 medium yellow onion, diced – 2 garlic cloves, chopped – 1 inch of ginger, peeled and chopped – 2 lbs of butternut squash, peeled, de-seeded, and cubed – 1 C of red lentils – 4 C of vegetable broth – 13.5 oz of coconut milk – 1 tsp of salt, or more to taste – 1/4 C of cilantro, chopped (optional) – (optional: add 1 tsp of turmeric and 1/2 tsp 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 the 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!