Should I use light or full-fat coconut milk?

Both work well. Use full-fat coconut milk for a rich and creamy soup or light coconut milk to reduce the fat and calories in the soup.

Do I have to blend the soup?

Nope. That's up to you. I like to blend some of it for a creamier, thicker soup. You can blend it in a blender or use an immersion blender in the pot.

Can I use green or brown lentils?

Yes, though the soup will have a different texture as green and brown lentils are firmer when cooked, and of course, the soup will be darker in colour. You'll need a slightly longer cooking time as well.

Can I make this in an Instant Pot?

Yes. To make this recipe in a pressure cooker, add the onion, garlic and celery and use the Saute function to cook for a few minutes. Add the remaining ingredients, seal the Instant Pot and cook on High Pressure for 7 minutes. Let the pressure release naturally for 10 minutes, then release any remaining pressure, carefully open and enjoy.

How long does butternut squash lentil soup keep?

You can store the soup in an airtight container in the fridge for up to 5 days. Reheat in a pot on the stovetop or in individual portions in the microwave.

Can I freeze butternut squash lentil soup?

Yes. To freeze, let cool then transfer to an airtight container or heavy duty freezer bag and freeze up to 3 months. Thaw overnight in the fridge before reheating.

Vegan Curried Butternut Squash Lentil Soup

Name: Butternut Squash Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 medium white onion, about 2 cups diced (300 g); 3 cloves garlic, minced; 1 rib celery, chopped, about 1/2 cup (85 g); 2 tsp curry powder; 1 tsp cumin; 1 cup uncooked red lentils; 3 cups cubed butternut squash (350 g); 1 cup light or full-fat coconut milk; 1 28 oz can diced tomatoes; 4 cups vegetable broth

Description

This hearty red lentil butternut squash soup is nutritious, flavorful, easy to make and packed with veggies.

Ingredients

1 medium white onion, about 2 cups diced (300 g)
3 cloves garlic, minced
1 rib celery, chopped, about 1/2 cup (85 g)
2 tsp curry powder
1 tsp cumin
1 cup uncooked red lentils
3 cups cubed butternut squash (350 g)
1 cup light or full-fat coconut milk
1 28 oz can diced tomatoes
4 cups vegetable broth

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Instructions

Add the onion, garlic and celery to a large pot or dutch oven with 2-3 tbsp vegetable broth or 1 tbsp olive oil.
Cook over medium-high heat for 7-8 minutes until softened and fragrant. If the pot dries out, add a few more splashes of broth.
Add the curry powder and cumin, stir and cook for 2-3 more minutes, stirring frequently.
Add the rest of the ingredients and bring to a light simmer over medium heat.
Lightly simmer, uncovered, for about 20 minutes until the butternut squash and lentils are tender.
Carefully scoop out 2 cups of the soup and add to a blender. Puree until smooth the pour back into the pot and stir to combine. Taste and season with additional salt and black pepper, if needed. To brighten the flavour, you can squeeze in a bit of lemon juice or lime juice.
Enjoy right away or store in a sealed container in the fridge for up to 5 days. It can also be frozen for up to months.

Nutrition

Serving Size: 1/6th of recipe
Calories: 214
Sugar: 5.4 g
Sodium: 482 mg
Fat: 5 g
Carbohydrates: 36 g
Fiber: 6 g
Protein: 10 g

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Description

Ingredients

Instructions

Nutrition