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Butternut Squash, Lentil & Coconut Curry Soup
There is nothing like a great butternut squash soup recipe and my Butternut Squash, Lentil & Coconut Curry Soup is THE best butternut squash soup!
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings:
8
Calories:
160 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 400 grams butternut squash frozen diced or 400 grams fresh cubes
- 1 cup carrot sliced
- 1 cup red onion diced
- 1 cup red lentils
- 6 cups water
- 3 teaspoons Vegeta seasoning
- 1 teaspoon curry powder
- 1/2 teaspoon ginger
- 1/2 cup coconut milk full fat; use 1 cup of reduced fat if wanted
Instructions
- Sautee the carrots and onions in olive oil in a frying pan over medium heat on the stove until the onions are soft.
- Combine all of the ingredients excepting the coconut milk in a large crockpot.
- Cook on low for 6-8 hours.
- When the soup is ready, puree it with a hand blender until smooth.
- Add in the coconut milk; mix until combined.
- Serve with a swirl of coconut milk on top and enjoy!
Cup of Yum
Notes
- You can roast butternut squash for a deeper flavour if desired.
Nutrition Information
Calories
160kcal
(8%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Sodium
451mg
(19%)
Potassium
502mg
(11%)
Fiber
8g
(32%)
Sugar
3g
(6%)
Vitamin A
8095IU
(162%)
Vitamin C
14mg
(16%)
Calcium
55mg
(6%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 160
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 451mg | 19% |
| Potassium | 502mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 3g | 6% |
| Vitamin A | 8095IU | 162% |
| Vitamin C | 14mg | 16% |
| Calcium | 55mg | 6% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.