This comforting Curried Butternut Squash & Lentil Soup is perfect for chillier days with plenty of fresh veggies and a spicy kick.
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How to make this recipe
- Sauté all the vegetables except the lentils until soft.
- Add the spices and sauté.
- Mix in the lentils and vegetable broth.
- Bring to a boil then simmer.
- Add the red pepper.
- Remove from heat, stir in the spinach and lemon juice, garnish and serve!
Ingredients and substitutions
- Olive oil – you can use another neutral oil like avocado oil, sunflower oil or canola oil.
- Butternut squash – acorn squash or sweet potatoes would work too.
- Carrots – you could also substitute for parsnips or squash.
- Leek – Shallots or green onions can be used instead or you can add in more yellow onion.
- Yellow onion –Â Red or white onions would work in a pinch.
- Garlic –Â I like mincing fresh garlic for flavour, but you could also use garlic powder if it's all you have on hand.
- Ginger – if you don't have fresh ginger, go for ground ginger.
- Curry powder – you can make your own using a blend of cumin, coriander, chili, turmeric and pepper. Garam masala has a similar flavour but is a lot milder.
- Turmeric –Â optional
- Salt & pepper – to taste
- Cayenne pepper – paprika is a good substitute here.
- Lentils –Â green or brown lentils are best. If you don't have lentils, you can use Garbanzo beans or chickpeas.
- Vegetable broth – chicken broth is a non-vegan option.
- Red pepper – any other bell pepper can be used.
- Spinach – swiss chard, mustard greens or any other dark leafy green would work.
- Lemon juice – freshly squeezed, bottled or even lime juice (although the flavour will be a bit different).
Recipe shortcuts
There are many ways you can save time with this recipe! Here are my handy shortcuts:
- Use a pre-packaged veggie blend such as pre-chopped squash and carrots – my grocery store offers a blend of squash, carrots, leeks and onions to make things easy!
- Use pre-minced garlic and ginger – they usually come in jars and are located in the produce section.
- Use boxed vegetable broth so you don't have to make it from bouillon cubes.
- Use pre-washed baby spinach.
What to serve with curried butternut squash soup
You can enjoy this soup on its own as it's a very filling meal, but there are some tasty side dishes that would go perfectly alongside it! Here are some easy serving ideas:
- Crusty bread and butter
- Side salad (mixed wild greens drizzled with balsamic would be amazing)
- Steamed broccoli or cauliflower
- Baked chicken
- Seared scallops
- Oven fries
- Roasted potatoes
Storing and reheating
This is such an easy soup to store and enjoy for later. The leftovers taste amazing and just as good as the first time you make it, so I highly encourage you to make a big batch and enjoy for later!
After you've made the soup, allow it to cool for a bit before refrigerating in a glass or plastic container. Typically I will store the soup in individual portions in glass bowls for easy reheating. All you need to do is microwave a serving for 2-3 minutes, stirring halfway through.
This soup can be refrigerated up to 5 days.
Freezing this recipe
You can also freeze this soup! Wait until it comes closer to room temperature, then freeze individual servings in glass bowls with lids. You can freeze it up to 3 months. To reheat, you can defrost in the fridge for 24 hours, or you can reheat straight from frozen for 6-7 minutes in the microwave, stirring halfway through. You can also reheat from frozen in a pot on the stove.
More comforting soup recipes
Meal prep tools
- A Y shaped vegetable peeler is the best way to peel squash.
- Freeze this butternut squash lentil soup in glass microwave-safe bowls with lids for up to 3 months.
Curried Butternut Squash & Lentil Soup {Vegan}
Ingredients
- 2 tbsp olive oil
- 1 butternut squash cut into small cubes
- 2 carrots cut into small cubes
- 1 leek, sliced
- 1 yellow onion, diced
- 4 cloves minced garlic
- 1 tbsp fresh minced ginger
- 1 tbsp curry powder
- 2 tsp turmeric optional
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 1 cup dry green or brown lentils
- 4 cups vegetable broth
- 1 red pepper, diced
- 2 cups spinach, chopped
- 2 tsp fresh lemon juice
Instructions
- Chop all vegetables ahead of time and then heat oil in a large pot over medium-high heat. Saute squash, carrots, leek, onion, garlic and ginger for 15 minutes until softened, stirring occasionally.
- Add curry powder, turmeric, salt & pepper and cayenne pepper. Saute for another 2 minutes.
- Add lentils and vegetable broth, bringing to a boil. Once boiling, reduce to a simmer, then cook for another 30 minutes, stirring occasionally. In the last 5 minutes of cooking time, add the red pepper.
- Remove heat, and stir in spinach and lemon juice. Garnish with cilantro or other favourite herbs, then serve and enjoy! Will keep frozen up to 3 months, and leftovers will last in the fridge up to 5 days.
Nutrition
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Christina martin says
This soup smells amazing
Just making it up for Sunday lunch some good tastes and smells
Gerald says
You’re lucky I’ve got the recipe cause I’d’ve married you otherwise for a bowl of this!
Taylor Stinson says
Hahaha thanks for the compliment Gerald!
Pam says
Loved this soup!! Left out the butternut squash & added celery to the combo. A winner, so comforting, hearty, & healthy.
Taylor Stinson says
Thank you so much Pam! I’m so happy you enjoyed 🙂
Marilyn Day says
Brought it into the office today and everyone loved it. Rated as a 10. I cut the heat a bit with the lemon juice. I’ll have to make it again soon.
Taylor Stinson says
I’m so happy you enjoyed it!