Curried lentil & butternut squash soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 cup of butternut squash, cut into cubes
  • 3 carrots, chopped
  • 1 large white onion, chopped
  • 1" piece of fresh ginger (skin can be on or off)
  • 2 tbsp of olive oil
  • salt/pepper to taste
  • 1 cup of lentils, rinsed
  • 4 cloves of garlic
  • 1 tbsp of curry powder
  • 3½ cups of vegetable (or chicken) stock
  • 1 cup of coconut milk
  • 2-3 limes
  • handful of cilantro
  • rice or quinoa for serving along with pumpkin seeds
  1. Preheat oven to 350 degrees
  2. On a large baking sheet place chopped onion, carrot, butternut squash and ginger. Drizzle with olive oil and a sprinkle of salt/pepper.
  3. Place in the oven and roast for 25-30 minutes, or until squash is tender and all vegetables are caramelized
  4. Meanwhile, in a large dutch oven add rinsed lentils, curry powder, garlic cloves and stock. Cover and bring to a simmer. Allow lentils to cook for 20 minutes.
  5. When the vegetables are done roasting remove from oven and working in batches (I would suggest doing half at a time) transfer to a high-speed blender, along with half of the cooked lentils/stock. Blend on high speed until you've reached a smooth consistency.
  6. Transfer the pureed soup to a pot and then finish pureeing the remaining vegetables, lentils, and stock.
  7. Once all soup is pureed and transferred to a pot, add a sprinkle of salt/pepper, ½ cup of coconut milk, the juice of two limes and a handful of cilantro. Stir, taste and adjust seasoning as necessary.
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