Warm up your kitchen and tantalize your taste buds with a bowl of Curried Butternut Squash and Red Lentil Soup! This creamy, comforting dish is not just a feast for the senses; it’s also a powerhouse of nutrition, perfect for chilly evenings or when you need a quick and satisfying meal. Imagine the rich, aromatic flavors of Indian spices mingling with the sweetness of roasted butternut squash and the heartiness of red lentils. Ready to impress your friends and family with this easy-to-make recipe? Dive in and discover how to create this delightful soup that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Prepare the vegetables by peeling and dicing the butternut squash into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves.
- Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and curry powder to the onions. Stir continuously for about 30-45 seconds to release the aromatic spices and prevent burning.
- Add the diced butternut squash to the pot and stir to coat with the spices. Cook for 2-3 minutes, allowing the squash to slightly caramelize.
- Pour in the vegetable broth and rinsed red lentils. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pot and simmer for 20-25 minutes, or until the butternut squash and lentils are tender.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Season with salt and pepper to taste. If the soup is too thick, add a little more vegetable broth to reach desired consistency.
- Serve hot, optionally garnished with a drizzle of cream, chopped fresh herbs, or toasted pumpkin seeds.
Tips
- Prep Ahead: To save time, peel and dice the butternut squash and chop the onions the day before. Store them in airtight containers in the fridge for a quick cooking experience.
- Spice It Up: Feel free to adjust the amount of curry powder based on your spice preference. Adding a pinch of cayenne pepper can give it an extra kick!
- Texture Matters: For a chunkier soup, reserve some of the butternut squash and lentils before blending. Stir them back in after pureeing for added texture.
- Garnish for Flair: Elevate your soup with garnishes like a swirl of coconut cream, a sprinkle of fresh cilantro, or crunchy toasted pumpkin seeds for added flavor and visual appeal.
- Leftover Magic: This soup tastes even better the next day! Store leftovers in the fridge for up to three days or freeze portions for a quick meal later.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 45g
Protein: 12g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
