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Butternut Squash and Red Lentil Curry Soup

It’s soup season! I have to admit, I love soup throughout the year but nothing beats soup on those first cool evenings in the fall. I’ve been looking up all my tried and true soup recipes but I’ve been wanting to new some new ones. Recently we had a friend in town and she and I love Indian food, since we were unable to make it out to an Indian restaurant I thought I’d make a soup with some of our favorite spices.

Butternut Squash and Red Lentil Curry Soup

This is a perfect fall soup filled with healthy ingredients. We served it with broil lobster tails and Ristto. It was a lot of food and made for a special dinner. When I make this again for my family I think serving it with salad and bread would be enough. This butternut squash and red lentil curry soup also makes for a great Meatless Monday meal.

Butternut Squash and Red Lentil Curry Soup
Author: 
Recipe type: Soup
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 small/medium roasted butternut squash
  • 1½ cups Bob's Red Mill Red Lentils
  • 1 tablespoon curry powder
  • 2 tablespoons fresh ginger zest
  • 1 medium onion finely diced
  • 4 cloves minced garlic
  • 1 shallot minced
  • 2 tablespoon olive oil
  • 1 can of coconut milk
  • cilantro for the top
  • salt/pepper to taste
  • Pinch of red pepper flakes
  • 1 28oz can of diced tomatoes (drained)
  • 4 cups chicken or veggie broth (I used chicken)
  • ½ cup water
Instructions
  1. Heat oven to 400 degrees
  2. Cut butternut squash in half, scoop out the insides and lay on a baking sheet flesh side up. Bake at 400 degrees until a fork can easily go through. (About 45 minutes) let cool then place in a blender with ½ cup water and puree until smooth then set aside
  3. In a large soup pot add 2 tablespoons olive oil saute onions and shallot, red pepper flakes and salt/pepper until starting to cook through.
  4. Add curry powder, ginger and garlic. Cook for another 30 seconds to 1 minute stirring continuously.
  5. Add red lentils and tomatoes and cook for another minute
  6. Add broth and butternut squash puree, bring to a boil then let cook on medium/low heat for another 30 minutes until lentils are completely cooked.
  7. minutes before you are ready to serve add coconut milk
  8. When serving add cilantro and Stonyfield greek yogurt to the top then serve with Nann bread

Note: If you love cilantro my suggestion is to take the time to purchase fresh and add it to the top of the soup before eating…makes all the difference in the world. I also really love using greek yogurt instead of sour cream, and to be honest the kids didn’t even know the difference.  Want more soup and stew inspiration? Head over to my Soups and Stews Pinterest page or check out my other recipes on my website.

Happy Fall!

This post is sponsored by Bob’s Red Mill along with Stonyfield Farms. All opinions are my own.

 

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3 Responses to Butternut Squash and Red Lentil Curry Soup

  1. Julia October 14, 2015 at 8:01 pm #

    Looks delicious and definitely a change from my usual butternut squash soup.

  2. Julia October 14, 2015 at 8:01 pm #

    Looks delicious and definitely a change from my usual butternut squash soup.

  3. Colleen (Souffle Bombay) October 14, 2015 at 9:42 pm #

    I hear the word curry and I automatically cringe due to an ex’s extreme dislike of all things curry (and cantaloupe for that matter…I won’t go near one…ha). This soup looks great and the ingredients sound delicious…I need to give curry a chance!

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