This comforting Curried Butternut Squash & Lentil Soup is perfect for chillier days with plenty of fresh veggies and a spicy kick.
Step 1 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.
Step 2 Add curry powder, turmeric, salt & pepper and cayenne pepper. Saute for another 2 minutes.
Step 3 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.
Step 4 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.
Storing and Reheating 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.
How to Freeze 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.