Get recipes in your inbox!Subscribe

Butternut Squash, Lentil & Coconut Curry Soup

Site Index Butternut squash Cream soup Curry Soup

This post may contain affiliate links. See my privacy policy for details.

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

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

Learn to cook like the Kitchen Magpie

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 1 vote
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

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 Information

Calories: 160kcal, Carbohydrates: 23g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Sodium: 451mg, Potassium: 502mg, Fiber: 8g, Sugar: 3g, Vitamin A: 161.9%, Vitamin C: 17%, Calcium: 5.5%, Iron: 14.5%

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.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

 

 

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Butternut squash Cream soup Curry Soup

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Rosemary says

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

  2. Carol Turton says

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

    • The Kitchen Magpie says

      yah, it gets all shreddy and not smooth.

  3. Leanne B says

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

  4. Melanie says

    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 says

      @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 says

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

    • thekitchenmagpie says

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

Leave a Comment or Recipe Tip

This site uses Akismet to reduce spam. Learn how your comment data is processed.