Healing Curry Butternut Squash Lentil Soup Recipe

Recipe By Slurrp

This Healing Curry Butternut Squash Lentil Soup is a comforting and nourishing dish that is packed with flavor and health benefits. The combination of butternut squash, lentils, and warming spices like curry powder and turmeric creates a delicious and satisfying soup that is perfect for chilly days. The lentils provide a good source of plant-based protein and fiber, while the butternut squash adds a creamy texture and a boost of vitamins and minerals. This soup is easy to make and can be enjoyed as a main course or as a side dish.

5
12 Rating -
Rate
Vegdiet
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Healing Curry Butternut Squash Lentil Soup
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ingredients serve

Ingredients for Healing Curry Butternut Squash Lentil Soup Recipe

  • 1/4 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 tablespoon Grated Ginger
  • 1/2 teaspoon Curry Powder
  • 1/4 teaspoon Turmeric
  • 0.13 teaspoon Cumin
  • 0.06 teaspoon Cinnamon
  • 1/4 Small Butternut Squash, Peeled, Seeded, And Diced
  • 1/4 cup Dried Lentils, Rinsed
  • 1 cup Vegetable Broth
  • 1/4 can Coconut Milk
  • As required Salt And Pepper, To Taste
  • as per your need Fresh Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: Healing Curry Butternut Squash Lentil Soup Recipe

Cooking Directions

  • STEP 1.Heat olive oil in a large pot over medium heat. Add onions, garlic, and ginger and sauté until fragrant.
  • STEP 2.Add curry powder, turmeric, cumin, and cinnamon to the pot and stir well to coat the onions and spices.
  • STEP 3.Add diced butternut squash, lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the lentils and squash are tender.
  • STEP 4.Using an immersion blender or a regular blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
  • STEP 5.Serve the soup hot, garnished with fresh cilantro and a squeeze of lime juice. Enjoy!

Cooking Tips

  • To save time, you can use pre-cut butternut squash or frozen butternut squash cubes.
  • For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
  • If you prefer a chunkier soup, you can skip blending and leave some of the butternut squash and lentils whole.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave until heated through.
  • Serve the soup with crusty bread or a side salad for a complete meal.
Nutrition
value
264
calories per serving
11 g Fat30 g Protein9 g Carbs7 g FiberOther

Current Totals

  • Fat
    11g
  • Protein
    30g
  • Carbs
    9g
  • Fiber
    7g

MacroNutrients

  • Carbs
    9g
  • Protein
    30g
  • Fiber
    7g

Fats

  • Fat
    11g

Vitamins & Minerals

  • Calcium
    143mg
  • Iron
    7mg
  • Vitamin A
    3735mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    195mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    46mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    186mg
  • Manganese
    3mg
  • Phosphorus
    246mg
  • Selenium
    27mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp