Description
This Curried Lentil and Butternut Squash Soup is the ultimate comfort food, offering a delicious blend of earthy lentils, sweet butternut squash, and aromatic curry spices. Perfectly spiced with turmeric, cumin, and coriander, this vegan soup is rich in protein, fiber, and vitamins. Whether you’re looking for a hearty lunch or a cozy dinner, this soup is not only nourishing but also easy to prepare. Gluten-free and full of flavor, it’s the perfect dish for meal prep or a warming meal on a cold day.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 medium butternut squash, peeled and cubed
- 1 cup dried red lentils, rinsed
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, until the onion becomes translucent. Add the minced garlic and cook for 1-2 minutes, until fragrant.
- Add the spices: Stir in the curry powder, cumin, turmeric, and coriander. Cook for another minute, allowing the spices to toast and release their flavors.
- Cook the vegetables and lentils: Add the cubed butternut squash, rinsed lentils, and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes, or until the lentils and squash are tender.
- Add coconut milk: Once the lentils and squash are cooked, stir in the coconut milk and simmer for another 5 minutes. Adjust the seasoning with salt and pepper to taste.
- Blend the soup (optional): For a creamier texture, use an immersion blender to puree part or all of the soup. You can also transfer it in batches to a blender.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro.
