Curry Butternut Squash and Lentil Soup

Vegan chunky butternut squash and lentil soup in a white bowl, topped with fresh herbs and coconut cream.

5 from 1 vote

Curry Butternut Squash and Lentil Soup

Delicious curried butternut squash and lentil soup - a one-pot meal for cozy nights. Made with butternut squash, brown lentils, kale, tomatoes, warming spices, and creamy coconut milk. Perfect for colder months.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 205kcal

Author: Maria

Ingredients

2 teaspoons coconut oil or olive oil
1 small onion diced
1 teaspoon minced ginger or ginger powder
1 tablespoon curry powder
2 cloves of garlic minced
½ teaspoon ground cinnamon
½ teaspoon dried sage
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon salt
16 oz can of diced tomatoes
¾ cup dried green or brown lentils
1 large butternut squash or 8 cups cubed Blog post has photos on how to peel and cube.
5 cups vegetable broth
1 cup chopped kale
16 oz can of coconut milk

US Customary - Metric

Instructions

Instant Pot instructions

Quarter and de-seed the butternut squash. Peel and then cut the squash into large cubes. Look at photos in the recipe post for directions.
Set pressure cooker to sauté. Add 2 teaspoons of oil and heat for one minute. Add the diced onions and minced ginger and sauté for 1-2 minutes, or until translucent.
2 teaspoons coconut oil, 1 small onion, 1 teaspoon minced ginger
Add the seasonings and garlic and sauté for 30 seconds.
1 tablespoon curry powder, ½ teaspoon ground cinnamon, ½ teaspoon dried sage, ½ teaspoon cayenne pepper, ½ teaspoon smoked paprika, 2 cloves of garlic
Add cubed butternut squash, tomatoes, dried lentils, salt and vegetable broth. Scrape anything that got stuck to the bottom of the pan.
16 oz can of diced tomatoes, ¾ cup dried green or brown lentils, 1 large butternut squash or 8 cups cubed, 5 cups vegetable broth, ½ teaspoon salt
Cover and seal the lid and cook on high pressure for 6 minutes. Let it slow release for 5 minutes. Quick release the rest of the pressure out.
With an immersion blender or potato masher, mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut.
Add the coconut milk and chopped kale and stir. Let it sit for a minute to let the kale wilt.
16 oz can of coconut milk, 1 cup chopped kale
Add additional salt and black pepper if needed.

Stove top instructions

Quarter and de-seed the butternut squash. Peel and then cut the squash into large cubes. Look at photos in the recipe post for directions.
Set pressure cooker to sauté. Add 2 teaspoons of oil and heat for one minute. Add the diced onions and minced ginger and sauté for 1-2 minutes, or until translucent.
2 teaspoons coconut oil, 1 small onion, 1 teaspoon minced ginger
Add the seasonings and garlic and sauté for 30 seconds.
1 tablespoon curry powder, 2 cloves of garlic, ½ teaspoon ground cinnamon, ½ teaspoon dried sage, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper
Add cubed butternut squash, tomatoes, salt, dried lentils and vegetable broth. Scrape anything that got stuck to the bottom of the pan.
½ teaspoon salt, 16 oz can of diced tomatoes, ¾ cup dried green or brown lentils, 1 large butternut squash or 8 cups cubed, 5 cups vegetable broth
Cover and bring to a boil, then lower heat to a simmer and cook until squash and lentils are soft - about 25-30 minutes.
With an immersion blender or potato masher, mash just a little bit of the soup to make the broth thicker. We still want chunks of butternut
Add the coconut milk and chopped kale and stir. Let it sit for a minute to let the kale wilt.
16 oz can of coconut milk, 1 cup chopped kale
Add additional salt and black pepper if needed.

Video

Notes

The recipe has been adjusted since making this video, so the video won't be the same as this recipe card.

This is a big serving of soup great to feed a crowd for a dinner party or potluck.

If you'd like to make this just for yourself, this soup freezes well. Save it for a week that you don't have as much time to cook.

Slow cooker: Sauté the onions and ginger in a pan on the stove until onions are translucent. Add the seasonings and sauté for 30 seconds. Add everything to a slow cooker, except the kale. Cook on high for 3-4 hours or low for 6-8 hours. Once it's done cooking, add the kale and let it wilt. Blend part of the soup with an immersion blender to make it more creamy.

You can roast butternut squash seeds just like pumpkin seeds. Just clean them off, sprinkle with oil and a little salt and roast at 350 degrees for 30-40 minutes. Top the soup with roasted butternut squash seeds.

Nutrition