There’s a soulful rhythm to the evenings of autumn, when striking, glowing sunsets, fall into dark, cool nights. The warm sunlight of late afternoons draw me to peaceful walks in the park, but when that crisp air of dusk rushes through my nose, I seek the solace of a warm kitchen each night for hearty curries, soups, and stews.
Creamy and richly spiced, this Butternut Squash & Red Lentil Curry Soup brings a welcome comfort to the belly, and to the soul.
If you are not familiar with lentils, they are part of the legume family like beans and peas. Lentils are a great source of protein, fiber, and many other nutrients, and work well for adding into soups as they don’t require soaking, and cook up quickly.
In this Butternut Squash & Red Lentil Curry Soup recipe, red lentils are paired with seasonal butternut squash, sweetened with creamy coconut milk, and spiced with garlic, ginger, and our aromatic blends – Sweet & Spicy Curry Powder and Garam Masala.
Blend the soup to your desired texture. Then add in a squeeze of lemon or lime juice, sprinkle in freshly ground black pepper, and garnish with fresh cilantro. And for a touch of fall, top the soup with crushed toasted pecans.
This incredibly flavorful & comforting Butternut Squash & Red Lentil Curry Soup is best with some crusty bread or Indian naan bread, and an easy arugula-apple salad on the side. It makes such a cozy, fall dinner, especially after daylight saving time when the days are short, and you just want to enjoy dinner a little bit longer.
Butternut Squash & Red Lentil Curry Soup
by Season with Spice
Serves 4
Ingredients:
2 tbsp coconut oil, olive oil, or ghee
1 yellow onion – diced
3 garlic cloves – minced
2-3 tsp freshly grated ginger
1 small butternut squash – peeled, deseeded, and diced
2 carrots – diced
4 tsp of Season with Spice’s Sweet & Spicy Curry Powder
1/4 tsp of Season with Spice’s Garam Masala
1 cup red lentils – washed
3.5 cups low sodium vegetable stock
1 tsp salt, or to taste (I used Himalayan Pink Salt)
1 can (14oz) light coconut milk*
A few squeezes of lemon or lime juice
Freshly ground black pepper
Fresh cilantro, to garnish
Crushed toasted pecans and/or toasted coconut flakes (optional)
Naan or crusty bread, to serve
Method:
1. Heat oil in a large soup pot/saucepan, add in the onion, and cook until softened and translucent – about 4-5 minutes. Then add in garlic and ginger, and sauté until aromatic – about a minute.
2. Add in the squash and carrots, and cook for 2 minutes.
3. Stir in the curry powder and garam masala, and cook for a minute more. Next, add in the lentils, vegetable stock, and salt, and give everything a good stir. Bring to a boil, then turn the heat down and simmer for 15-18 minutes, or until everything is tender. Stir in the coconut milk, and cook until just heated through – about 2-3 minutes.
4. Using an immersion blender, or working in batches with a regular blender, puree to desired texture. I like to keep my soup slightly chunky for extra bite. Return the soup to the pot to keep warm. Depending on the size of your squash, you may want to add in a bit more broth or water if needed. Taste, and adjust any seasonings if necessary.
5. Finish with a few squeezes of lemon or lime juice, and garnishes of toasted pecan, toasted coconut flakes, and fresh cilantro. Serve warm, and enjoy with some naan or crusty bread!
Notes:
If you’re using regular coconut milk, you can start with 2/3 of a can first and use 1/2 cup more vegetable stock. Adjust the amount as you taste and cook. The soup keeps well in the refrigerator for 2-3 days.
by Season with Spice
Serves 4
Ingredients:
2 tbsp coconut oil, olive oil, or ghee
1 yellow onion – diced
3 garlic cloves – minced
2-3 tsp freshly grated ginger
1 small butternut squash – peeled, deseeded, and diced
2 carrots – diced
4 tsp of Season with Spice’s Sweet & Spicy Curry Powder
1/4 tsp of Season with Spice’s Garam Masala
1 cup red lentils – washed
3.5 cups low sodium vegetable stock
1 tsp salt, or to taste (I used Himalayan Pink Salt)
1 can (14oz) light coconut milk*
A few squeezes of lemon or lime juice
Freshly ground black pepper
Fresh cilantro, to garnish
Crushed toasted pecans and/or toasted coconut flakes (optional)
Naan or crusty bread, to serve
Method:
1. Heat oil in a large soup pot/saucepan, add in the onion, and cook until softened and translucent – about 4-5 minutes. Then add in garlic and ginger, and sauté until aromatic – about a minute.
2. Add in the squash and carrots, and cook for 2 minutes.
3. Stir in the curry powder and garam masala, and cook for a minute more. Next, add in the lentils, vegetable stock, and salt, and give everything a good stir. Bring to a boil, then turn the heat down and simmer for 15-18 minutes, or until everything is tender. Stir in the coconut milk, and cook until just heated through – about 2-3 minutes.
4. Using an immersion blender, or working in batches with a regular blender, puree to desired texture. I like to keep my soup slightly chunky for extra bite. Return the soup to the pot to keep warm. Depending on the size of your squash, you may want to add in a bit more broth or water if needed. Taste, and adjust any seasonings if necessary.
5. Finish with a few squeezes of lemon or lime juice, and garnishes of toasted pecan, toasted coconut flakes, and fresh cilantro. Serve warm, and enjoy with some naan or crusty bread!
Notes:
If you’re using regular coconut milk, you can start with 2/3 of a can first and use 1/2 cup more vegetable stock. Adjust the amount as you taste and cook. The soup keeps well in the refrigerator for 2-3 days.
