Name: Red Lentil and Butternut Squash Soup with Curry Croutons Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon freshly grated ginger; 1 1/2 teaspoons ground cumin; 1 teaspoon ground cinnamon; 4 cups vegetable broth; 3 cups diced butternut squash; 1 cup split red lentils; 1 cup full fat coconut milk, plus more for serving if desired; Salt and pepper, to taste; 2 tablespoons fresh cilantro, chopped (optional); 3 cups bread cubes; 1 tablespoon olive oil; 1 teaspoon curry powder; 1/4 teaspoon garlic powder; Salt and pepper, to taste

Jump to Recipe· 4.3 from 4 reviews

I absolutely love this Red Lentil and Butternut Squash Soup with Curry Croutons Recipe because it brings together the cozy warmth of autumn flavors with a vibrant, exotic twist. The creamy texture of the blended soup paired with the crunchy, spiced croutons is something I find incredibly satisfying on chilly days. It’s a dish I always feel delighted to share, whether for a simple weeknight dinner or when hosting friends who appreciate a flavorful, nourishing bowl of soup.

Why You’ll Love This Red Lentil and Butternut Squash Soup with Curry Croutons Recipe

What really excites me about this Red Lentil and Butternut Squash Soup with Curry Croutons Recipe is the balance of the sweet and savory elements combined with the hint of warmth from aromatic spices like cumin and cinnamon. The butternut squash gives the soup a silky sweetness, while the red lentils add body and a subtle earthiness. The curry-spiced croutons bring an unexpected crunch and depth that I find utterly addictive. It’s a combination that feels both comforting and inspiring every time I make it.

Another reason I turn to this recipe again and again is how straightforward it is to prepare. I usually have most of the ingredients on hand, and the steps feel intuitive without demanding too much active cooking time. It simmers gently while I prepare other things, and the croutons bake quickly to a perfect golden crisp. This soup works wonderfully for casual family dinners, and I also love making it for guests because it’s both impressive and approachable. It stands out in my collection because it’s not your everyday soup – it has personality and soul.

Ingredients You’ll Need

Inside a large round light beige pot with a blue outer edge, small chopped onions and spices are being gently stirred with a wooden spoon showing a natural wood grain pattern. The onions are light yellow with some brown spice coating, sitting in the bottom center of the pot that has a slightly marked texture from cooking. The pot rests on a shiny black stovetop, seen from above against a white marbled surface in the background. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this soup are refreshingly simple, yet each one plays a vital role in crafting the final flavor, texture, and color. From the earthy lentils to the creamy coconut milk, everything comes together perfectly.

Olive oil: I use this as the flavorful base for sautéing my onions and spices, which infuses the soup with warmth.
Onion: Diced onion sweats down into a soft, sweet foundation that builds the soup’s depth.
Garlic cloves: Minced garlic adds a fragrant sharpness that highlights the spices beautifully.
Freshly grated ginger: Ginger gives a subtle zing that brightens every spoonful.
Ground cumin: This spice adds smoky warmth and complexity.
Ground cinnamon: Cinnamon provides a gentle sweetness and unique aroma that complements the squash.
Vegetable broth: The liquid backbone that brings all the flavors together and cooks the lentils and squash.
Butternut squash: Diced, it melts into a creamy texture while adding natural sweetness and vibrant color.
Split red lentils: These cook down quickly, thickening the soup and adding a subtle nuttiness.
Full fat coconut milk: This makes the soup luxuriously creamy and smooth.
Salt and pepper: Essential seasonings to balance and elevate the flavors.
Fresh cilantro (optional): I love sprinkling this on top for a fresh, herby contrast and burst of green color.
Bread cubes: Cubed bread that transforms into crispy, golden croutons.
Curry powder: This is what makes the croutons pop with aromatic spice.
Garlic powder: Adds extra garlicky goodness to the croutons.

Directions

Step 1: Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion and sweat it gently for about 5 minutes until it becomes soft and translucent, giving the soup that wonderful base flavor.

Step 2: Add the minced garlic, freshly grated ginger, ground cumin, and cinnamon to the pot. Stir constantly for about 1 minute until the mixture fills your kitchen with a fragrant, inviting aroma.

Step 3: Pour in the vegetable broth, then stir in the diced butternut squash and red lentils. Bring the mixture to a boil over high heat, then immediately reduce the heat to a gentle simmer and cook uncovered for 20 to 25 minutes. This allows the squash and lentils to soften completely.

Step 4: Remove the pot from heat. Using an immersion blender, blend the soup directly in the pot until silky smooth. If you don’t have one, carefully transfer the soup in batches to a blender and puree until creamy. Return the blended soup to the pot.

Step 5: Stir in the full fat coconut milk, then season the soup generously with salt and pepper to taste. Reheat briefly if needed, making sure the soup is piping hot and ready to serve.

Step 6: For the curry croutons, preheat your oven to 400°F (200°C). Toss the bread cubes in a bowl with olive oil, curry powder, garlic powder, salt, and pepper until each cube is evenly coated.

Step 7: Spread the seasoned bread cubes on a baking sheet in a single layer. Bake for about 10 minutes, or until they are crispy and lightly golden brown. Keep an eye on them to avoid burning.

Step 8: To serve, ladle the soup into bowls. If you like, drizzle with extra coconut milk and sprinkle fresh chopped cilantro on top, then scatter the curry croutons over the soup. Serve immediately to enjoy that perfect contrast of creamy and crunchy textures.

Servings and Timing

This recipe generously serves about 6 people, making it ideal for a family meal or small gathering. The prep time is roughly 10 minutes, largely spent chopping and preparing ingredients, while the cooking time clocks in at around 35 minutes including simmering and baking the croutons. Altogether, you’re looking at about 45 minutes from start to finish, with no additional resting time required. This makes it a wonderfully achievable meal even on a weekday evening.

How to Serve This Red Lentil and Butternut Squash Soup with Curry Croutons Recipe

A creamy orange soup fills a white bowl, with a smooth texture and swirls of white cream on the surface. On top of the soup are several golden-brown toasted croutons, some stacked in the center, showing a crispy and airy texture inside. Small green herb leaves are sprinkled over the soup and croutons, adding freshness and color contrast. A silver spoon rests on the edge of the bowl. The bowl is placed on a white marbled surface, with a soft gray cloth and a blue pot with more orange soup blurred in the background. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this soup, I love keeping things simple but thoughtful. It pairs beautifully with a crisp green salad dressed in a lemon vinaigrette or even a side of roasted vegetables to add extra variety and freshness to the meal. The curry croutons add a wonderful crunch and spice that makes every bite exciting, so I always make sure to serve them right on top instead of on the side.

I often garnish each bowl with a swirl of coconut milk and a scattering of fresh cilantro to brighten up the rich, golden soup. Presentation-wise, serving it in rustic bowls emphasizes the comforting vibe, making it feel like a warm hug in food form. For portion sizes, I recommend a generous cup or two per person paired with a light appetizer or bread to round out the meal.

In terms of beverages, this soup is equally happy with a chilled glass of Sauvignon Blanc, which complements the spice and sweetness, or a soothing herbal tea like chamomile for a caffeine-free option. This dish shines at cozy family dinners, casual parties, or even as a nourishing solo lunch when you want something both filling and flavorful. I prefer to serve it hot so the aromatics really come alive, though it could be enjoyed slightly warm as well.

Variations

One of my favorite things about the Red Lentil and Butternut Squash Soup with Curry Croutons Recipe is how adaptable it is. If you want to switch it up, swapping the butternut squash for sweet potatoes or carrots works beautifully and still keeps that velvety sweetness in the soup. For a heartier variation, I’ve even added diced cooked chickpeas or sautéed kale before blending to up the nutrition and texture.

If you’re catering to dietary preferences, this recipe is naturally vegan and gluten-free if you choose gluten-free bread for your croutons. For a dairy-free meal, the coconut milk is perfect, but swapping it for almond or cashew milk would work in a pinch, though it will alter the creaminess slightly.

For more flavor twists, I sometimes experiment by adding a touch of smoked paprika for a subtle smoky note or a splash of lime juice at the end to brighten the whole bowl. Cooking methods can play a role, too—if you have an Instant Pot or pressure cooker, you can reduce the simmer time significantly, which is a handy time-saver on busy days. Whatever variation you try, this soup remains a nourishing, joyous dish that I love returning to.

Storage and Reheating

Storing Leftovers

I always store leftover soup in airtight containers to preserve freshness and flavors. Glass containers with secure lids work best because they don’t absorb odors. Leftovers will keep well in the refrigerator for up to 4 days, giving you plenty of chances to enjoy the soup again without losing quality.

Freezing

This soup freezes wonderfully, making it a perfect candidate for batch cooking. I let it cool completely before transferring to freezer-safe containers or heavy-duty zip-top bags. Be sure to leave some space at the top of containers as the soup will expand as it freezes. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge for best results.

Reheating

When reheating, I prefer to gently warm the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking and to maintain that creamy smooth texture. Avoid boiling it as this can alter the coconut milk’s consistency and diminish the flavors. If the soup has thickened too much after refrigeration or freezing, simply add a splash of vegetable broth or water while reheating to restore the perfect silky consistency.

FAQs

Can I use other types of lentils instead of red lentils?

You can try green or brown lentils, but keep in mind they take longer to cook and don’t break down as easily, resulting in a chunkier texture. Red lentils are ideal here because they cook quickly and blend into smooth creaminess.

Is it possible to make this soup spicier?

Absolutely! You can add a pinch of cayenne pepper or a diced fresh chili when sautéing the onions and spices. This will give your soup a nice kick without overpowering the other flavors.

Can I prepare the croutons without an oven?

If you don’t have access to an oven, you can toast the bread cubes in a skillet on the stovetop with olive oil and spice mixture until crispy. Just keep a close eye on them and stir frequently to prevent burning.

Do I need to peel the butternut squash?

Yes, I recommend peeling the butternut squash before dicing it. The skin is tough and doesn’t soften well in the soup. Using a sharp vegetable peeler makes this task easier.

Can I make this soup ahead of time?

Definitely! This soup actually tastes better the next day as the flavors meld together. I like to make it a day ahead and just reheat before serving, adding fresh cilantro and croutons right before eating.

Conclusion

I truly hope you give this Red Lentil and Butternut Squash Soup with Curry Croutons Recipe a try—it’s become one of my ultimate go-to dishes for a reason. Its rich flavors, simple preparation, and the delightful textural contrast of the curry croutons make it a meal I never tire of sharing with loved ones. Warm up with this soup and savor every comforting, spicy, and sweet bite just like I do!