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There is nothing like a great butternut squash soup recipe and my Butternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup! Lentils add protein, the curry adds a depth of flavour that is perfect with the butternut squash, it’s a healthy meal that your family will love.

Butternut Squash Soup
Butternut Squash Soup

How to Make Butternut Squash Soup

This butternut squash soup was one of our favorites. Healthy, hearty, warm…this soup is just everything you want in a fall dish. Don’t be afraid of the curry, it’s so very mild that there is no heat  (use a mild curry and you’re good to go) but the flavor it adds is spectacular.

  • 1 tbsp olive oil
  • 400 gram bag frozen diced butternut squash or 400 grams fresh cubes
  • 1 cup sliced carrots
  • 1 cup diced red onion
  • 1 cup red lentils
  • 6 cups water
  • 3 tsp Vegeta seasoning
  • 1 tsp curry
  • 1/2 tsp ginger
  • 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted

Instructions
1. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the
stove until the onions are soft.
2. Combine all of the ingredients excepting the coconut milk in a large crockpot.
3. Cook on low for 6-8 hours.
4. When the soup is ready, puree it with a hand blender until smooth.
5. Add in the coconut milk; mix until combined.
6. Serve with a swirl of coconut milk on top and enjoy!

There is nothing like a great butternut squash soup recipe and my Butternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup! #squash #vegetarian #butternutsquash #lentils #healthy #soup

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I love fall. I love the weather, the food and the holidays that come with it. I actually don’t mind the process of packing away the summer things, clearing out the garden, preserving the food for wintertime and readying ourselves for winter. The thought of hunkering down in the house for a few months all cozy is so very appealing. If only winter wasn’t so long, it would be perfect. Then again, there’s ice fishing to be enjoyed!

I start making different soups like a madwoman in the fall. Squash features heavily in my creations, being the perfect in-season base for many a delicious supper. I always add in a legume for protein, a habit formed from always making sure that my quasi-vegetarian son had a balanced meal. We do make soup our main meal, with a side of biscuits accompanying it almost every time. I have a new biscuit recipe coming right up as well. one that pairs perfectly with this soup.

I use Vegeta seasoning in everything and they do make a gluten free version as well. I find it’s the best tasting seasoning out there and I purchase a big can that lasts me all winter. You can replace with another powdered boullion.

Happy Fall cooking everyone! What is your favorite fall soup to make? Any recipes to share?

Thanks for stopping by!

Love,

Karlynn

5 from 1 vote
Butternut Squash, Lentil & Coconut Curry Soup
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
 
There is nothing like a great butternut squash soup recipe and my Butternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup!
Course: Dinner
Cuisine: Soup
Keyword: Curry Soup
Servings: 8
Calories: 160 kcal
Author: Karlynn Johnston
Ingredients
  • 1 tbsp olive oil
  • 400 gram bag frozen diced butternut squash or 400 grams fresh cubes
  • 1 cup sliced carrots
  • 1 cup diced red onion
  • 1 cup red lentils
  • 6 cups water
  • 3 tsp Vegeta seasoning
  • 1 tsp curry
  • 1/2 tsp ginger
  • 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted
Instructions
  1. Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft. 

  2. Combine all of the ingredients excepting the coconut milk in a large crockpot. 

  3. Cook on low for 6-8 hours. 

  4. When the soup is ready, puree it with a hand blender until smooth. 

  5. Add in the coconut milk; mix until combined. 

  6. Serve with a swirl of coconut milk on top and enjoy!
Recipe Notes

You can roast butternut squash for a deeper flavour if desired.

Nutrition Facts
Butternut Squash, Lentil & Coconut Curry Soup
Amount Per Serving
Calories 160 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 2g 10%
Sodium 451mg 19%
Potassium 502mg 14%
Total Carbohydrates 23g 8%
Dietary Fiber 8g 32%
Sugars 3g
Protein 6g 12%
Vitamin A 161.9%
Vitamin C 17%
Calcium 5.5%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Author

Hey guys, I'm Karlynn! Welcome to The Kitchen Magpie, my website full of family friendly recipes, cocktails & homesteading tales of chickens & cows from the family farm! Make sure to check out my bestselling cookbook, Flapper Pie & a Blue Prairie Sky ,stay tuned for info on my second cookbook!

9 Comments

  1. Rather than biscuits, it would be wonderful with my sourdough for a Souper Saturday lunch with neighbours.

  2. Carol Turton Reply

    Could I substitute for spagetti squash! Texture would be different I guess?

  3. Sounds delicious! Just wondering if you use powdered or minced fresh/from a jar ginger? Thanks!

  4. Looks good. Lentils are always mealy to me in texture. This seems tasty. Can you take a photo of Vegta so I know what it looks like on the store shelf? Thanks!

    • thekitchenmagpie Reply

      @Melanie The lentils pureed are amazing in this, use the red ones for the bets results. Um… when I am home I can send a pic?

  5. A Girl Needs a Name Reply

    Is Vegeta better than “Better than Bouillon?”  That is my bouillon of choice.

    • thekitchenmagpie Reply

      A Girl Needs a Name Hmm I might have to try those..I dunno, I’m a big Vegeta fan!

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