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: Soup
Cuisine: American
Keyword: butternut squash 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.