This hearty Butternut Squash and Red Lentil Soup is a nourishing and flavorful vegan recipe. Made with sweet roasted butternut squash, protein-rich red lentils, and a blend of warm spices, it delivers a satisfying and creamy texture without any dairy.
The recipe is simple to prepare, requiring basic cooking techniques. You can enjoy this comforting soup as a meal on its own or serve it alongside crusty bread.
Vibrant Ingredients for Comfort
The heart of this dish lies in its vibrant ingredients, where the sweetness of butternut squash meets the earthy tones of red lentils.
When combined, they create a beautiful harmony of flavors and textures.
Each bowl of Butternut Squash and Red Lentil Soup is not just a meal; it’s a celebration of wholesome, nourishing components that warm the soul.
Preparation Made Simple
Preparing this soup is straightforward and requires minimal effort.
Start by peeling and dicing the butternut squash, and chopping the onion and carrots.
With just a few simple steps, you can have a comforting bowl of Spiced Butternut Squash and Lentil Soup ready in no time.
Aromatic Cooking Process
The cooking process begins with sautéing aromatic vegetables like onion, garlic, and ginger in olive oil.
This step infuses the oil with rich flavors that will enhance the overall taste of the soup.
As the vegetables soften, the kitchen fills with an inviting aroma that sets the stage for the deliciousness to come.
Simmering to Perfection
Once the vegetables are ready, it’s time to add the diced butternut squash and red lentils.
Sprinkling in spices like curry powder and turmeric elevates the dish, turning it into a Healing Curry Butternut Squash Lentil Soup.
Simmering the mixture allows the flavors to meld beautifully, creating a rich and satisfying base.
Blending for Creaminess
After simmering, blending the soup transforms it into a creamy delight.
Using an immersion blender or a standard blender, you can achieve a smooth texture that is both comforting and indulgent.
The addition of coconut milk adds a velvety richness, making this Vegan Coconut Curry Butternut Squash Soup a true treat.
Serving Suggestions
To serve, ladle the soup into bowls and garnish with fresh cilantro for a pop of color and freshness.
Pair it with a slice of crusty bread for a complete meal that is perfect for cozy evenings.
This Butternut Squash Carrot Red Lentil Soup is not just a dish; it’s an experience that warms both the body and spirit.
Easy Vegan Butternut Squash and Red Lentil Soup
This Butternut Squash and Red Lentil Soup features tender butternut squash and lentils simmered with aromatic vegetables and spices. The soup takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup red lentils, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Prep the Ingredients: Peel and dice the butternut squash, chop the onion, and mince the garlic and ginger.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, garlic, and ginger, and sauté until softened (about 5-7 minutes).
- Add Squash and Lentils: Stir in the diced butternut squash, red lentils, curry powder, turmeric, salt, and pepper. Mix well to combine.
- Simmer: Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for 20-25 minutes, or until the squash and lentils are tender.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. Adjust seasoning if necessary.
- Add Coconut Milk: Stir in the coconut milk and heat gently over low heat without boiling. Serve hot, garnished with fresh cilantro if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 12g
- Protein: 10g
- Carbohydrates: 36g