Our Coconut Curry Butternut Squash Red Lentil Soup Recipe

Everyone enjoys a good soup now and then, and there is nothing better than making your own – especially in the winter. 

This soup is truly delicious AND nutritious; it’s packed with flavor and is basically your favorite coconut curry in soup form.

Keep reading to learn how to make this comforting dish yourself.

Why Should You Make This Soup?

Soup is easy to make and highly versatile, allowing you to use whatever ingredients you have on hand. You can also adjust the spice level to suit everyone’s preferences, from mild to bold flavors.

This recipe may seem complex, but every ingredient works together to create a balanced, curry-infused soup. Coconut milk, added at the end, makes the soup rich and creamy while complementing the spices perfectly.

The main ingredient, red lentils, adds heartiness and is a great source of plant-based protein. Paired with butternut squash and nuts, this soup is both nutritious and satisfying, making it an excellent choice for vegans and vegetarians.

With vibrant flavors, creamy texture, and wholesome ingredients, this soup is sure to impress. It’s simple to prepare and will quickly become a favorite at your table.

Now, let’s dive into how to make this delicious soup!

What Ingredients Do You Need?

The ingredients used in this recipe will be enough to serve 6 people, but you can alter the quantities to serve more or less. 

Here’s what you need:

• 1 medium or 4 cups of cubed butternut squash. 
• 1 onion (chopped).
• ¾ of a cup of red lentils.
• 1 x 15-ounce can of fire-roasted tomatoes.
• 4 to 6 cups of vegetable broth.
• 6-ounce can of coconut milk.
• 1 garlic clove (minced).
• 2 teaspoons of vegan-friendly red curry paste.
• 2 tablespoons of coconut oil or olive oil.
• ½ teaspoon of turmeric.
• ¼ teaspoon of cumin.

The choice of toppings for your soup is entirely up to you. While you can enjoy the soup plain, adding toppings brings a delightful contrast in texture that pairs beautifully with the creamy, smooth base.

The following are some of our favorites:

• Fresh lime juice.
• Peanuts.
• Chopped cashews.
• Chopped scallions. 

How To Make Coconut Curry Butternut Squash And Red Lentil Soup

Once you’ve gathered all your ingredients, it’s time to get started!

Step 1: Create the Soup Base

Heat your soup pot over medium heat and add coconut oil or olive oil. Once the oil is hot, add the onions and cook for about 3 minutes until softened.

Stir in the garlic, spices, and curry paste, mixing well. Sauté for another minute to release the flavors.

Step 2: Add Butternut Squash and Tomatoes

Add the cubed butternut squash to the pot. Make sure the pieces are evenly sized to ensure they cook at the same rate. Cook for 2–3 minutes, stirring occasionally to prevent sticking.

Next, add the red lentils and tomatoes, stirring everything together.

Step 3: Add the Broth and Simmer

Pour in enough vegetable broth to cover the vegetables fully. Turn up the heat and bring the mixture to a boil.

Once boiling, reduce the heat to a simmer. Let the soup cook for 30 minutes, stirring occasionally to prevent anything from sticking to the pot.

Step 4: Blend and Add Coconut Milk

After 30 minutes, check that the squash is tender. Remove the pot from heat and stir in the coconut milk.

If using an immersion blender, blend the soup directly in the pot until smooth. If using a countertop blender, work in batches to ensure even consistency.

Step 5: Serve and Garnish

Once the soup is blended and smooth, ladle it into bowls. For a finishing touch, drizzle with coconut milk and add your favorite toppings, such as fresh herbs, chili flakes, or toasted nuts.

Serving And Storing This Soup

This soup is best served hot, with just a small handful of toppings to let its flavors shine. You can enjoy it as a complete meal on its own or pair it with a simple salad, fresh bread, or grilled vegetables for a hearty and balanced side.

This recipe makes a generous amount of soup, so you’re likely to have leftovers. The great news is that the flavors deepen and improve the next day. While it can be eaten cold, we recommend reheating it for the best taste and texture.

Storing Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Transfer to freezer-friendly bags or containers and freeze for up to 3 months.
• Reheating: Warm the soup in a microwave-safe bowl or heat it gently on the stove in a saucepan.

Final Thoughts

If you’re looking for a healthy and flavorful soup recipe, this coconut curry butternut squash and red lentil soup is a must-try. Perfectly spiced and packed with nutrients, it’s a satisfying meal that the whole family will love.

This recipe is ideal for vegans and vegetarians and can be easily customized to suit your taste. Plus, the leftovers make meal prep a breeze, keeping you nourished throughout the week.

We hope this guide inspires you to try our recipe for coconut curry butternut squash and red lentil soup. Enjoy every spoonful of this delicious, comforting dish!

Up next, try out our lemon coriander soup recipe.