Creamy Curry Butternut Squash and Lentil Soup

Name: Creamy Curry Butternut Squash and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium butternut squash, peeled and cubed; 1 cup dried red lentils, rinsed; 1 onion, diced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground turmeric; 4 cups vegetable broth; 1 can full fat coconut milk; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh cilantro for garnish

A cozy, plant based soup filled with warm spices and plenty of protein.

By Enzo81 Kitchen· Global· November 1, 2026

Creamy Curry Butternut Squash and Lentil Soup

easy.enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

This butternut squash and lentil soup is one of my favorite ways to warm up on a chilly day. It uses golden curry spices and creamy squash to create a deeply comforting meal that is as nourishing as it is delicious.

I love how flexible this recipe is for busy weeknights. You can easily simmer it on your stovetop or let your slow cooker do all the hard work while you go about your day.

Ingredients

1 medium butternut squash, peeled and cubed
1 cup dried red lentils, rinsed
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground turmeric
4 cups vegetable broth
1 can full fat coconut milk
2 tablespoons olive oil
Salt and black pepper to taste
Fresh cilantro for garnish

7Instructions

1
Heat the olive oil in a large pot over medium heat and sauté the onion until soft.
2
Add the garlic, ginger, curry powder, and turmeric. Stir for about a minute until fragrant.
3
Add the cubed butternut squash, lentils, and vegetable broth to the pot.
4
Bring the soup to a boil, then reduce the heat to low and simmer for 25 minutes or until the squash and lentils are tender.
5
Stir in the coconut milk and use an immersion blender to pulse the soup until it reaches your desired consistency.
6
If using a slow cooker, add all ingredients except the coconut milk and cook on low for 6 to 8 hours. Stir in the coconut milk at the very end.
7
Season with salt and pepper to taste and serve warm with a sprinkle of fresh cilantro.

Tips

Store leftover soup in an airtight container in the fridge for up to four days. It actually tastes even better the next day once the flavors have had time to settle. You can also freeze portions for up to three months.

#Vegan #Vegetarian #Healthy #Gluten Free #High Protein

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