This Curried Butternut Squash Lentil Soup is such a flavorful, immune and gut boosting soup made with butternut squash, lentils, coconut milk, onion, turmeric powder, red curry paste, and garlic. This healthy soup is made in just 30 minutes and is gluten-free and vegan friendly!
post updated: 4/2/24
Table of Contents
This is a sponsored post written by me on behalf of Suncore Foods. The opinions and text are all mine. The Suncore products mentioned in this post were sent to me as a gift from Suncore to use in this recipe, thank you so much!
Raise your hand if you’re totally swooning over soup this fall! This year it seems as though it’s my go-to for dinner, and it’s perfect because I usually end up with leftovers for lunch the next day. Less time in the kitchen, makes this mamma very happy! This autumn-inspired Curried Butternut Squash Lentil Soup is so flavorful, super easy to make, and uses amazing, healthy ingredients to create one bomb a** soup!
Soup is SOUPer for so many reasons. It’s easy, it’s flavorful, the possibilities are kind of endless really, and for me it’s a great way to use up that produce that’s about to go bad in my fridge (that I just can’t bring myself to throw away).
The other thing I love about soup is that you can make it ahead of time and just let it simmer on your stove (or in your slow cooker) until you’re ready for dinner. I also like to add some pretty amazing ingredients to kick it up a level to provide some pretty rad health benefits, like the turmeric and hemp seeds I used in this recipe from Suncore Foods!
Curried Butternut Squash Lentil Soup Ingredients
- Butternut squash
- Lentils
- Coconut milk
- Red curry paste
- Onion
- Garlic
- Suncore Foods turmeric powder (which has since been discontinued, but you may use another ground turmeric powder).
- Garnished with Suncore Foods hemp seeds and fresh cilantro.
Benefits of Turmeric
If you’re not familiar with the benefits of turmeric powder, let me briefly explain. Turmeric is traditionally used for its medicinal properties, the antioxidant rich spice is packed with essential vitamins and has been highly revered for centuries in India and China. It’s used as a culinary flavor, food colorant, or preservative in a wide range of foods. Turmeric is rich in protein and iron and possesses anti-inflammatory properties. Nutritional information provided by Suncore Foods.
Benefits of Hemp Seeds
Hemp seeds are something that I’ve been adding more and more to my recipes. They are packed with protein, calcium, fiber, omega-3 and omega-6 fatty acids. This superfood has the natural power to support your digestive system, potentially reduce arthritis and joint pain and help you lose weight. All that in a tiny seed? I’m in! Hemp seeds make a beautiful garnish too, like I sprinkled on top of this Curried Butternut Squash Lentil Soup. I used Suncore Foods Hemp Seeds in this recipe.
Nutritional information provided by Suncore Foods.
How To Make This Nourishing, Easy Soup Recipe
Preheat your oven to 400 degrees. Cut your butternut squash in half, drizzle with olive oil, sprinkle with salt + pepper and place flesh side down on a baking sheet and bake for about 15-20 minutes while you prepare the rest of the soup.
**NOTE: you can also roast your squash the day before, cube and store in the fridge overnight for easier soup prep the next day.
Heat a stockpot over medium heat, and add 1 tbsp of the coconut milk solid. Add your diced onion and garlic and cook until translucent, about 3-5 minutes. Add the curry paste, turmeric powder, lentils, remaining coconut milk, and water. Stir to combine well. Bring the soup to a boil, then turn the heat down to low. When your butternut squash is done (if not pre-roasting), cut into cubes and place into the soup. When the lentils are soft, after about 15-20 minutes, stir in the lime juice and sriracha sauce. Serve garnished with hemp seeds and fresh cilantro.
So that’s it! It’s savory and sweet, and really the perfect soup. I’ve been trying to find more ways to include lentils in my diet, because on a vegan diet, plant-based sources of protein are very important and lentils are a great one.
Roasted Butternut Squash Carrot Soup
Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch Roasted Butternut Squash Carrot Soup! It's thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients!
Make This Recipe
Whether you’re serving this as a meal or an appetizer, this soup is comforting, filling, and nutritious. I hope you enjoy it as much as my family and I do, and as always, I love to see your re-creations so be sure to tag me on Instagram or Facebook!
Curried Butternut Squash Lentil Soup
Yield: 2-4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Curried Butternut Squash Lentil Soup is such a flavorful, immune and gut boosting soup made with butternut squash, lentils, coconut milk, onion, turmeric powder, red curry paste, and garlic. This healthy soup is made in just 30 minutes and is gluten-free and vegan friendly!
Ingredients
- 1 can (13.5oz) full-fat coconut milk
- 1 medium onion, diced
- 1 tablespoons minced garlic
- 1 ½ tablespoons red curry paste
- 1 medium butternut squash
- 1 cup lentils, pre-cooked
- 3 cups water
- ½ teaspoon turmeric powder
- 1 teaspoon sriracha sauce
- 2 tablespoons lime juice
- salt + pepper, (to taste)
- hemp seeds, (for garnishing)- I used Suncore Foods
- fresh cilantro, (for garnishing)
Instructions
Preheat your oven to 400 degrees. Cut your butternut squash in half, drizzle with olive oil, sprinkle with salt + pepper and place flesh side down on a baking sheet and bake for about 15-20 minutes while you prepare the rest of the soup.
**NOTE: you can also roast your squash the day before, cube and store in the fridge overnight for easier soup prep the next day.
Heat a stockpot over medium heat, and add 1 tbsp of the coconut milk solid. Add your diced onion and garlic and cook until translucent, about 3-5 minutes. Add the curry paste, turmeric powder, lentils, remaining coconut milk, and water. Stir to combine well. Bring the soup to a boil, then turn the heat down to low. When your butternut squash is done (if not pre-roasting), cut into cubes and place into the soup. When the lentils are soft, after about 15-20 minutes, stir in the lime juice and sriracha sauce. Serve garnished with hemp seeds and fresh cilantro.
Notes
* Sponsored by Suncore Foods.
** recipe inspired by Kroger.
This post may contain affiliate links. As an Amazon Associate and an affiliate for other programs, I earn a commission from qualifying purchases. Read the disclosure policyfor more information.
