Go Back
+ servings
Curried Butternut Squash and Lentil Soup
Print Recipe
5 from 6 votes

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
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 250kcal

Ingredients

  • 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

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 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.

Nutrition

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