"It seems like there are certain recipes that have become a symbol of fall and all its coziness. Among those is the classic Butternut Squash Lentil Soup (or any Pumpkin Soup for that matter) and it makes sense since it embodies the season both in colors and taste."
Creamy Curried Butternut Squash Lentil Soup
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Prep time 15mins
Cook time 25mins
Serves or Makes: 7
Recipe Card
ingredients
- 1 tablespoon medium-high heat oil
- 1 tablespoon brown mustard seeds
- 1 tablespoon cumin seed, whole
- 1/4 teaspoon red pepper flakes, or more to taste
- 1 medium yellow onion, diced
- 2 garlic cloves, chopped
- 1 inch piece of ginger, peeled and chopped
- 2 pounds butternut squash, peeled, de-seeded, and cubed
- 1 cup red lentils
- 4 cups vegetable broth (about 1 carton)
- 1 (13.5-ounce) can of coconut milk
- 1 teaspoon salt, or more to taste
- 1/4 cup cilantro, chopped (optional)
- (optional: add 1 teaspoon of tumeric and 1/2 teaspoon of black pepper, for extra anti-inflammatory benefits)
Method
Step 1
In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin seeds burn.
Step 2
Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium-low heat for 15-20 minutes until squash is very soft and mashable.
Step 3
Add coconut milk and stir to combine. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!