Healing Curry Butternut Squash Lentil Soup

When I first made this soup I principally came about upon it through mistake. I had examined it and shot it, however didn’t to find the pictures till I was scrolling thru my outdated camera card months and months later. I take into accout pondering, “OH MY GOD I LOVE THIS SOUP. IT MUST GO ON THE BLOG ASAP!”

So after all, I had to put up this healing butternut squash lentil soup at the weblog! I’ve since updated this recipe with some recent photos, a brand new video, and extra tips and tricks for making it additional scrumptious. This recipe is a creamy, nutritious, curry-flavored soup with butternut squash, lentils, turmeric, coconut milk, ginger and garlic. To give it an extra umami taste, I added in peanut butter and stirred in spinach for just a little dietary spice up (kale would additionally work smartly).

It’s addicting and I like crushing up crackers to take in extra of the creamy butternut broth. Also, who doesn’t love crackers in their soup?!

This soup is SUPER simple to make and I actually have a gradual cooker choice for you available within the notice segment. It’s great in the event you’re trying to incorporate extra plant-based foods into your nutrition too. Best of all, this soup is beautiful for serving to you heal after you’ve been in poor health — you’ll in finding a variety of superfoods, anti-inflammatory ingredients and herbs in this recipe. Time to make it ASAP!

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butternut squash lentil soup in a bowl topped with cilantro

Everything you’ll wish to make this curry butternut squash lentil soup

Get ready to fall in love with the superb flavors and textures in this butternut squash lentil soup. It’s stuffed with quite a lot of veggies and good-for-you, healing components. Here’s what you’ll want to make it:

curry butternut squash lentil soup in a pot

Simple element swaps

The components on this soup are quite simple to customize with what you have on hand. Here’s what I will recommend:

vegan butternut squash lentil soup in a pot with spinach

How to make this butternut squash lentil soup

This soup couldn’t be more uncomplicated to make! Here’s learn how to make it on the stovetop:

  1. Cook your veggies. Start by way of cooking down the onion, garlic and ginger in coconut oil for a few mins till the onion softens. Then add within the cubed butternut squash and carrots to prepare dinner for a few minutes more.
  2. Add the spices & broth. Next, stir in the curry powder and turmeric, let them coat the veggies somewhat and then add within the coconut milk, broth, lentils and peanut butter. Season it all with salt and pepper.
  3. Simmer it up. You’ll then need to carry the whole thing to a boil, then cut back it to low warmth to let the soup simmer until the lentils are comfortable.
  4. Time to blend. To make the soup thick and creamy you’re then going to switch part of it to a blender and puree it until it’s great and smooth. Pour it back into the rest of the soup.
  5. Add the vegetables & serve. Finally, stir in the contemporary spinach till it’s simply wilted, taste and alter the seasoning as important. Feel free so as to add extra peanut butter or even a squeeze of lime juice for freshness. Add toppings and serve!

bowls of healthy butternut squash lentil soup

Make it on your sluggish cooker

Yes, you'll make this butternut squash lentil soup right in your slow cooker for an easy, hands-off option!

  1. Add everything together. Seriously, just add the entire soup substances (aside from the spinach) proper to your slow cooker. I like to recommend decreasing the broth to 2 1/2 cups.
  2. Slow cook dinner it! You can prepare dinner the soup on high for 3-4 hours or on low for 6-Eight hours.
  3. Blend it. Once the soup is cooked and the squash is tender, mix half of it and add it again to the gradual cooker.
  4. Add spinach & serve. Stir within the spinach on the ends, taste & alter seasonings in the event you’d like, and then serve!

blended butternut squash lentil soup in a bowl topped with cilantro

Storing & freezing pointers

bowl of vegan curry butternut squash lentil soup

More wholesome soup recipes you’ll love

Get all of our wonderful soup recipes here!

I hope you love this healing curry butternut squash lentil soup! If you make it make sure to go away a remark and a score so I understand how you liked it. Enjoy, xo!

Healing Curry Butternut Squash Lentil Soup

4.96 from 63 votes

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 minutes

Healing curry butternut squash lentil soup that's vegan, protein-packed, and incredibly nourishing. You're going to love this creamy, flavorful soup that's packed with anti inflammatory elements! Make it on the stovetop or on your sluggish cooker for ease.

  • ½ tablespoon coconut oil or olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 yellow onion, diced
  • 1 large carrot, thinly sliced or diced
  • 1 medium (2 pound) butternut squash, peeled and cubed (about 5-6 cups diced)
  • 1 tablespoon yellow curry powder
  • 1 tablespoon freshly grated turmeric (or 1 teaspoon floor turmeric)
  • 1 (15 ounce) can gentle coconut milk
  • 3 cups natural low sodium vegetarian broth
  • 1 cup green or brown lentils, rinsed and sorted
  • 2 tablespoons all natural creamy peanut butter or cashew butter
  • ¾ teaspoon salt, plus more to taste
  • Freshly flooring black pepper
  • 3 cups natural spinach
  1. Add coconut oil oil to a large pot or dutch oven and position over medium top warmth. Next add in garlic, ginger and onion and saute for 3-Five minutes till onion begin to soften. 

  2. Add in carrot and butternut squash cubes; saute for a couple of extra minutes then upload within the yellow curry powder and turmeric. Allow spices to cook dinner together for 30 seconds then instantly stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper. 

  3. Bring soup to a boil, then cover, cut back heat to low and allow soup to simmer for 20 mins until lentils melt.

  4. After 20 mins, transfer roughly part of the soup (about 3 cups) to a blender. It’s essential to offer protection to your arms from steam and a potential heat explosion, so please position a clean dish towel over the lid and puree the soup until smooth. I really like to start gradual, then progressively build up the velocity of the blender. 

  5. Pour the puree back into the pot with the remainder of the soup and stir to combine. Finally stir the fresh spinach until simply wilted.

  6. Taste and modify the seasoning of the soup as essential. If you favor more of a umami flavor check out adding some other tablespoon of peanut butter, or even a squeeze of clean lime juice. This is a soup that may do no flawed! I like to serve mine with cilantro and a handful of peanuts -- it’s additionally nice with slightly sizzling sauce in case you choose a bit spice!

To make yours within the gradual cooker: add the entire elements to the bowl of a slow cooker, aside from I like to recommend decreasing the broth to two ½ cups. Cook on top for 3-Four hours or low for 6-8 hours. Continue with blending part of the soup after it is cooked.

Feel free to use cubed candy potato or pumpkin if that is what you may have available.

Nutrition

Servings: 4 servings

Serving dimension: 1 serving

Calories: 377kcal

Fat: 14.2g

Carbohydrates: 55.4g

Fiber: 15.7g

Sugar: 12.8g

Protein: 10.5g

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography by way of: Eat Love Eats

This submit used to be at first revealed on March 15, 2018, and republished on October 11, 2021.

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