Description
This Curried Butternut Squash Lentil Soup is such a flavorful, immune and gut boosting soup made with butternut squash, lentils, coconut milk, onion, turmeric powder, red curry paste, and garlic. This healthy soup is made in just 30 minutes and is gluten-free and vegan friendly!
Ingredients
- 1 can (13.5oz) full-fat coconut milk
- 1 medium onion, diced
- 1 tablespoons minced garlic
- 1 1/2 tablespoons red curry paste
- 1 medium butternut squash
- 1 cup lentils, pre-cooked
- 3 cups water
- 1/2 teaspoon turmeric powder
- 1 teaspoon sriracha sauce
- 2 tablespoons lime juice
- salt + pepper, (to taste)
- hemp seeds, (for garnishing)- I used Suncore Foods
- fresh cilantro, (for garnishing)
Instructions
Preheat your oven to 400 degrees. Cut your butternut squash in half, drizzle with olive oil, sprinkle with salt + pepper and place flesh side down on a baking sheet and bake for about 15-20 minutes while you prepare the rest of the soup.
**NOTE: you can also roast your squash the day before, cube and store in the fridge overnight for easier soup prep the next day.
Heat a stockpot over medium heat, and add 1 tbsp of the coconut milk solid. Add your diced onion and garlic and cook until translucent, about 3-5 minutes. Add the curry paste, turmeric powder, lentils, remaining coconut milk, and water. Stir to combine well. Bring the soup to a boil, then turn the heat down to low. When your butternut squash is done (if not pre-roasting), cut into cubes and place into the soup. When the lentils are soft, after about 15-20 minutes, stir in the lime juice and sriracha sauce. Serve garnished with hemp seeds and fresh cilantro.
Notes
* Sponsored by Suncore Foods.
** recipe inspired by Kroger.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Category: Soups
- Cuisine: Indian
Nutrition
- Serving Size: 1 people