Go Back

Healing Curry Butternut Squash Lentil Soup

Creamy, vegan, anti-inflammatory soup with butternut squash, lentils, curry spices, ginger, and turmeric—perfect for healing and comfort, with slow cooker option.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Dish, Soup
Cuisine: Autumn, Indian-Inspired, Vegan
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 0.5 tbsp coconut oil or olive oil
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tbsp freshly grated ginger
  • 1 large carrot thinly sliced or diced
  • 1 medium (2 lb) butternut squash peeled and cubed
  • 1 tbsp yellow curry powder
  • 1 tbsp freshly grated turmeric or 1 tsp ground
  • 1 can (15 oz) light coconut milk
  • 4 cups low-sodium vegetable broth
  • 1 cup green or brown lentils rinsed
  • 0.5 tsp salt adjust to taste
  • 0.25 tsp black pepper
Optional
  • 1-2 tbsp natural peanut butter for umami
  • fresh spinach or kale handful

Equipment

  • Large pot or Dutch oven
  • Immersion blender
  • Slow cooker (optional)
  • Knife and cutting board

Method
 

  1. Heat oil in a large pot over medium heat. Sauté onion for 4-5 minutes until softened.
  2. Add garlic and ginger; cook 1 minute until fragrant.
  3. Add carrot and butternut squash; sauté 3-4 minutes.
  4. Stir in curry powder, turmeric, salt, and pepper; cook 1-2 minutes.
  5. Add broth, coconut milk, and lentils. Bring to boil, then simmer covered 25-30 minutes until tender.
  6. Blend partially with immersion blender. Adjust consistency and seasoning. Stir in optional peanut butter and greens.
  7. Serve garnished as desired. For slow cooker: Add all (except extras) and cook low 6-8 hours or high 3-4 hours; blend and finish.

Notes

Soup thickens as it sits—add broth when reheating. Freezes well for up to 3 months.