Butternut Squash, Lentil & Coconut Curry Soup

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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.

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!

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

Butternut Squash, Lentil & Coconut Curry Soup

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

5 from 2 votes

Review Save Saved!Print

Prep Time

20 minutes

Cook Time

6 hours

Total Time

6 hours 20 minutes

Course

Soup

Cuisine

American

Servings

8

Calories

160

Author

Karlynn Johnston

Cook ModePrevent your screen from going dark

Ingredients

 

• ▢ 1 tablespoon olive oil
• ▢ 400 grams 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 teaspoons Vegeta seasoning
• ▢ 1 teaspoon curry
• ▢ 1/2 teaspoon ginger
• ▢ 1/2 cup full fat coconut milk; use 1 cup of reduced fat if wanted

Instructions

 

• Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft. 
• Combine all of the ingredients excepting the coconut milk in a large crockpot. 
• Cook on low for 6-8 hours. 
• When the soup is ready, puree it with a hand blender until smooth. 
• Add in the coconut milk; mix until combined. 
• 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 Information

Calories: 160kcal, Carbohydrates: 23g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Sodium: 451mg, Potassium: 502mg, Fiber: 8g, Sugar: 3g, Vitamin A: 8095IU, Vitamin C: 14mg, Calcium: 55mg, Iron: 2.6mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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