Butternut Squash Lentil Soup (Easy Vegan Recipe)

This Butternut Squash Lentil Soup is one of my favourite vegan pantry & freezer recipe for using up what you have on hand in a pinch. It is also made in one pot and only takes 30 minutes to prepare.

Course Soup, Main Course

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 440kcal

Author Abbey Sharp

Ingredients

1 tbsp extra virgin olive oil
1 onion diced
4 cloves garlic minced
2 tsp ginger grated
1-2 tsp red curry paste
1 ½ cups dried red lentils rinsed
4 cups frozen butternut squash
4 cups frozen cauliflower
6 cups low sodium vegetable broth
1 tbsp lemon juice
1 cup light coconut milk
Salt and pepper to taste

Instructions

Heat the olive oil in a large soup pot over medium heat. Add the onion, garlic and ginger and cook until softened and fragrant, about 3 minutes.
Add the red curry paste and cook until it coats the onions.
Add in the lentils, butternut squash, cauliflower and broth, cover and cook on medium low for 20 minutes or until the vegetables are very soft.
Add the lemon juice and coconut milk and stir until combined.
Transfer to a blender to puree until smooth. Season with salt and pepper, to taste and garnish (if desired) with a swirl of coconut milk, crushed pistachios, parsley, and hemp hearts.

Video

Notes

RECIPE TIPS:

Be sure to rinse the lentils before using to remove any of the surface debris and dust but no need to soak.

I used this Thai curry paste but feel free to use an option that you love. Yellow curry paste will also work!

To make creamier, use a super high power blender to puree and ensure that the vegetables are very soft before blending.

Nutrition