Description
This nourishing butternut squash and lentil soup is a one-pot meal packed with warming spices. It's a healthy, hearty vegan recipe that's so comforting and delicious.
Ingredients
Scale
- 2 teaspoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, grated
- 900g (2 lb) butternut squash, cubed
- 1 tablespoon mild curry powder
- 1 can (400 ml / 14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup green or french lentils, rinsed and sorted
- Salt and black pepper, to taste
- 3 cups chopped kale leaves
- Juice of 1 lemon
Instructions
- Heat oil in a large pot over medium-high heat. Add the onion, garlic, and ginger. Sauté for 3–4 minutes until the onion softens.
- Stir in the butternut squash, curry spices, rinsed lentils, broth, and coconut milk. Season with salt and pepper.
- Bring the soup to a boil. Cover, reduce the heat to low, and let it simmer for 25 minutes until the lentils are tender.
- Use a stick blender to blend half of the soup directly in the pot. Alternatively, transfer 2–3 cups of soup to a blender. Secure the lid tightly and start at a low speed to avoid splashes. Blend until smooth, then pour it back into the pot and stir to combine.
- Stir in the kale and cook until just wilted.
- Taste and adjust seasoning as needed. Add a squeeze of fresh lemon juice for brightness. Serve as is or top with yogurt and fresh cilantro.
Notes
- Refrigerate: Store in an airtight container for up to 5 days.
- Freeze: Cool, then transfer to freezer-safe containers. Thaw in the fridge before reheating on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 376
- Sugar: 8.6g
- Fat: 9.6g
- Saturated Fat: 4.6g
- Carbohydrates: 61.9g
- Fiber: 15.1g
- Protein: 14.7g