Curried Butternut Squash and Lentil Soup

3/2/15

On a cold night, this Curried Butternut Squash and Lentil Soup hits the spot, especially if you are craving vegetarian comfort food with a kick!

Though it's the beginning of March, it's still more than a bit chilly here in Toronto. I'm continuing to hibernate inside, and choosing rich meals akin to most varieties of comfort food.

But what if I told you that comfort food didn't have to be laden with butter, salt and fat?

That it could be just as nourishing as a superfood salad?

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Umm, sign me up for this one pot Curried Butternut Squash and Lentil soup – it's THE most delicious piping hot bowl of veggies and it's vegetarian and gluten free. Pretty much hits the checkmarks for the healthiest weeknight dinner everrrrrrrr.

On a cold night, there's nothing I love better than getting into some comfy clothes, curling up with a blanket and watching a movie with a glass of wine.

But of course you need the right food pairing.

Enter this Curried Butternut Squash and Lentil Soup. I was inspired to create this recipe based on a delicious squash, lentil and kale curry soup made by the fabulous Carolyn Cohen of Delicious Nutrition. Carolyn teaches people how to cook with superfoods across a couple different venues in Toronto – I'm such a fan of her cooking style and needless to say her food is as fabulous as she is!

My version uses some pre-chopped veggies (I'm a big fan of the ones Loblaws stores carry with the fresh squash, carrots, leeks and onions all chopped up ahead of time), so hopefully this soup will become a real lifesaver in your meal prep routine.

And one of the best parts about this recipe is that it can be frozen in small glass containers and microwaved for a super quick dinner when you're running short on time. Forget TV dinners! Think Curried Butternut Squash and Lentil Soup, ready in just 5 minutes!

This easy Curried Butternut Squash and Lentil soup is the perfect hearty bowl of deliciousness, and will surely become the star of your end-of-winter weekly menus from now on, and it will definitely last you all through the cold season.

Even if you don't quite have all the veggies on hand, you can easily switch it up with other squash varieties, or throw in whatever you have to use up in the fridge. I've put bell peppers in here near the end of the soup's cooking time, and I've added in different greens like swiss chard and kale if I've got some poking around.

This Curried Butternut Squash and Lentil soup is pretty much an unlimited dump pot to get your veggies in.

I ain't complaining.

The key to this soup is mainly to let the flavours slowly mingle, no matter what kinds of veg you're using. One of my favourite parts though is tasting as I go! 😉

You'll get the hang of this soup making thang.

It's probably one of my fave Sunday afternoon activities. Just relax, let the scent of some good home cookin' fill the house, and maybe watch a movie or two while snuggled underneath a few piles of blankets.

Yep, I'm really becoming an old lady these days…

Will you be trying this Curried Butternut Squash and Lentil Soup? Let me know if you try it in the comments – I'd love to hear from you!

Print Recipe

Curried Butternut Squash & Lentil Soup Yum

On a cold night, this Curried Butternut Squash and Lentil Soup hits the spot, especially if you are craving vegetarian comfort food with a kick!

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

Soup

Cuisine

Indian

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 2 tbsp olive oil
• 1 tbsp butter
• 1 butternut squash cut into small cubes
• 2 carrots cut into small cubes
• 1 leeks sliced
• 1/2 yellow onion diced
• 1 shallot diced
• 2 tbsp minced garlic
• 2 tbsp minced gingeroot
• 1 tbsp curry powder
• 1/2 tsp turmeric optional
• 1 tsp red curry paste
• 1/4 tsp cayenne pepper
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup black lentils washed
• 4 cups of water
• 1 bouillon cube of vegetable or chicken stock
• 1 red pepper cubed
• 1/2 bunch of baby spinach chopped
• 1 tsp fresh lemon juice to taste

Course Soup Cuisine Indian Prep Time 15 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 2 tbsp olive oil 1 tbsp butter 1 butternut squash cut into small cubes 2 carrots cut into small cubes 1 leeks sliced 1/2 yellow onion diced 1 shallot diced 2 tbsp minced garlic 2 tbsp minced gingeroot 1 tbsp curry powder 1/2 tsp turmeric optional 1 tsp red curry paste 1/4 tsp cayenne pepper 1 1/2 tsp salt 1/2 tsp pepper 1 cup black lentils washed 4 cups of water 1 bouillon cube of vegetable or chicken stock 1 red pepper cubed 1/2 bunch of baby spinach chopped 1 tsp fresh lemon juice to taste

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Prepare all vegetables ahead of time and then heat oil over medium-high heat. Saute ginger, garlic and onions for 2 minutes until fragrant, and then add all chopped veggies, plus salt and pepper. Cook for 10 minutes over medium heat, stirring often.
2. Add curry powder, turmeric and curry paste. Saute for another 2 minutes.
3. Add water, and bouillon cube, and bring to a boil over high heat. Add lentils and bring to a simmer, cooking for another 30-40 minutes, stirring occasionally. About 20 minutes into the cooking time, add the red pepper. Take off heat, and stir in spinach. Garnish with cilantro or other favourite herbs.