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Curry Butternut Squash Lentil Soup

Cozy up with this easy and flavorful curried butternut squash lentil soup: a creamy blend of butternut squash, lentils, and warming spices that's perfect for chilly days.

Prep Time
5 mins
Cook Time
5 mins
Total Time
29 mins
Course: Side Dish , Appetizer , Soup
Cuisine: Vegan

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow bell pepper
  • 1 small yellow onion
  • 1 clove garlic (minced)
  • 3/4 cup sprouted / soaked green lentils
  • 24 ounces vegetable stock
  • 15 ounces cubed butternut squash (frozen or fresh or 15 ounces canned puree)
  • 1 inch piece fresh ginger (grated)
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 pinch ground nutmeg
  • microgreens (optional, for topping)

Instructions

    Cup of Yum
  1. In a medium stockpot over medium high heat, saute the yellow pepper, garlic, and onion in olive oil for 3 minutes.
  2. Stir in the lentils and cook a minute longer.
  3. Add in the remaining ingredients except the microgreens. Bring to a boil then cover, reduce to a simmer, and simmer for 20 minutes.
  4. Adjust seasonings as desired. Top with microgreens or other toppings as desired.
Slow Cooker Method
  1. Add all of the soup ingredients except the toppings right to your slow cooker. You will likely want to reduce the broth to 2 1/2 cups, however.
  2. Either cook the soup on high for 3-4 hours or on low for 6-8 hours.
  3. After cooking, remove half of the soup, and blend it in either a blender or, put it in another pot and use an immersion blender. Then add the blended soup back into the original pot. I prefer the second method for simplicity and to avoid the hot soup being in contact with the blender since it's usually a plastic container.
  4. Add more salt and pepper or other seasonings, if desired. Top with microgreens or other toppings, and serve.