Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Red Lentil and Butternut Squash Soup with Curry Croutons Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 4 reviews

A warm and comforting Red Lentil Butternut Squash Soup that combines the natural sweetness of butternut squash with the creamy texture of red lentils and coconut milk. Infused with aromatic spices like cumin, cinnamon, and ginger, this smooth blended soup is perfect for a nourishing meal. Crispy curry-spiced croutons add delightful contrast and crunch.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Soup

  • 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)

Croutons

  • 3 cups bread cubes
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

Instructions

  1. Prepare the Soup Base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sweat for about 5 minutes until soft and translucent, which develops the base flavor.
  2. Add Aromatics and Spices: Stir in minced garlic, freshly grated ginger, ground cumin, and ground cinnamon. Sauté while stirring constantly for 1 minute until fragrant. This step builds the aromatic depth of the soup.
  3. Add Main Ingredients and Simmer: Pour in 4 cups of vegetable broth, then add the diced butternut squash and split red lentils. Increase the heat to bring the mixture to a boil, then reduce to a simmer uncovered. Cook for 20–25 minutes until the lentils and squash become very tender.
  4. Blend the Soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. Blend until the mixture is smooth and creamy.
  5. Finish the Soup: Return blended soup to the pot if needed. Stir in 1 cup of full fat coconut milk and season with salt and pepper to your taste. Reheat briefly if the soup has cooled during blending.
  6. Prepare the Croutons: Preheat oven to 400°F (204°C). In a large bowl, toss 3 cups of bread cubes with 1 tablespoon olive oil, 1 teaspoon curry powder, 1/4 teaspoon garlic powder, salt, and pepper until evenly coated.
  7. Bake Croutons: Spread the coated bread cubes on a baking sheet in a single layer. Bake for about 10 minutes or until they are lightly browned and crisp, turning halfway if needed.
  8. Serve: Ladle the hot soup into bowls. Optionally drizzle with additional coconut milk and sprinkle chopped fresh cilantro on top. Finish each bowl with a generous handful of warm curry-spiced croutons for added texture and flavor.

Notes

  • Note 1: Use fresh butternut squash peeled, seeded, and diced into roughly 1-inch cubes for the best texture and flavor.
  • Note 2: Adjust the seasoning after blending and adding coconut milk as flavors develop and mellow during cooking.
  • For a thinner soup, add additional vegetable broth until desired consistency is reached.
  • Red lentils cook quickly, so do not overcook to avoid mushiness beyond a creamy texture.
  • Croutons can be customized with other spices according to personal preference.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian
  • Diet: Vegetarian

Find it online: https://iamstarved.com/red-lentil-and-butternut-squash-soup-with-curry-croutons-recipe/