Curried Butternut Squash & Lentil Soup {Vegan}
This comforting Curried Butternut Squash & Lentil Soup is perfect for chillier days with plenty of fresh veggies and a spicy kick.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 250kcal
- 2 tbsp olive oil
- 1 small butternut squash (or 2-3 cups 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
- 6 cups vegetable broth
- 1 red pepper, diced
- 2 cups spinach, chopped
- 2 tsp fresh lemon juice
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 5 minutes until softened, stirring occasionally.
Add curry powder, turmeric, salt & pepper and cayenne pepper, tossing to coat.
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.
Calories: 250kcal | Carbohydrates: 43g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 1040mg | Potassium: 899mg | Fiber: 14g | Sugar: 7g | Vitamin A: 17319IU | Vitamin C: 32mg | Calcium: 103mg | Iron: 4mg