We all love a good pumpkin soup! This Creamy Curried Butternut Squash Lentil Soup is hearty and very comforting! Give it a try!
Course Dinner, Lunch
Keyword best, butternut squash, creamy, dinner, easy, fall, fast, fire and earth kitchen, gluten free, ideas, indian, lentil, lunch, protein rich, satisfying, soup, tasty, vegan, vegan soup, winter
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Renee Press
1Tablespoonof medium-high heat oil
1Tablespoonof brown mustard seeds
1Tablespoonof cumin seed, whole
1/4teaspoonof red pepper flakes, or more to taste
1mediumyellow onion, diced
2garlic cloves, chopped
1inchof ginger, peeled and chopped
2poundsof butternut squash, peeled, de-seeded, and cubed
1cupof red lentils
4cupsof vegetable broth
13.5ouncesof coconut milk
1teaspoonof salt, or more to taste
1/4cupof cilantro, chopped (optional)
(optional: add 1 teaspoon of turmeric and 1/2 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 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!