5-Ingredient Butternut Red Lentil Soup

1 votes

Using frozen butternut squash saves on prep time, making this soup ideal for busy weeknights.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Servings: servings

Calories: 147kcal

Author: Hello Veggie

1 tablespoon coconut oil
1 medium onion, chopped
2 teaspoons curry powder
½ cup red lentils, rinsed
1 10-ounce bag frozen butternut squash
4 cups water or vegetable broth
Salt and pepper to taste
Swirl of yogurt, lime wedges, chopped cashews, roasted chickpeas, cilantro, croutons, pepitas, hemp seeds, and/or any other toppings you like

Melt the coconut oil in a large pot over medium heat. Add the onion and a pinch of salt. Cook for about 4 minutes or until softened. Stir in the curry powder and cook for about 1 minute, until fragrant.
Stir the lentils into the pot, then pour in the water and add the squash. Bring the mixture to a boil, then reduce the heat to a simmer.
Cook the soup uncovered for about 15 minutes or until the lentils are falling apart. Cool slightly, then transfer to a blender and puree until smooth (or you can use an immersion blender). If you'd like a thinner consistency, add more warm broth or water. Season with salt and pepper to taste.
Ladle the soup into bowls and add your favorite toppings.

Paired with a sandwich or salad, this recipe will serve a family of 4. If you prefer a bigger bowl instead, you'll get about 2 servings.