Curried Butternut and Red Lentil Soup
Cozy Up with Creamy Curried Butternut and Red Lentil Soup
As the days get shorter and the weather turns crisp, there’s nothing quite like a warm, comforting bowl of soup. Today, we’re sharing a recipe for Curried Butternut and Red Lentil Soup that’s packed with flavor, incredibly easy to make, and perfect for a weeknight dinner or a cozy lunch. This soup beautifully blends the sweetness of butternut squash with the earthy goodness of red lentils, all enveloped in a fragrant curry-infused broth. It’s a vibrant, healthy, and satisfying meal that the whole family will love!
Why You’ll Love This Soup:
- Flavorful & Aromatic: The combination of curry powder, ginger, and garlic creates a wonderfully aromatic and flavorful soup.
- Nutritious: Butternut squash and red lentils are packed with vitamins, minerals, and fiber, making this soup a healthy choice.
- Easy to Make: This recipe comes together in just 30 minutes, making it perfect for busy weeknights.
- Naturally Vegan & Gluten-Free: Easily adaptable to suit various dietary needs.
- Comfort Food at its Finest: A warm, creamy bowl of this soup is the perfect antidote to a chilly day.
Tips for the Best Soup:
- Roast the Squash: For an even deeper, richer flavor, consider roasting the butternut squash before adding it to the soup. Toss the cubed squash with a little olive oil and roast at 400°F (200°C) for 20-25 minutes.
- Spice Level: Adjust the amount of cayenne pepper to your liking. If you prefer a milder soup, omit the cayenne altogether.
- Creamy Texture: For an extra creamy texture, you can add a splash of coconut milk or a dollop of yogurt before serving.
- Garnish: Don’t skip the fresh cilantro! It adds a bright, fresh flavor that perfectly complements the curry.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup freezer-friendly?
A: Yes, it is! Let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months.
Q: Can I use vegetable broth instead of chicken broth?
A: Yes, vegetable broth is a great substitute for a vegetarian or vegan version.
Q: What if I don’t have fresh ginger or garlic?
A: You can use ginger and garlic paste, but the flavor won’t be quite as vibrant. Use about 1 teaspoon of each paste.
We hope you enjoy this delicious and comforting Curried Butternut and Red Lentil Soup! It’s a perfect way to warm up on a cold day and nourish your body with wholesome ingredients.
Curried Butternut and Red Lentil Soup
Ingredients
- 1 each butternut squash about 3 lbs, peeled and cubed
- 1 cup red lentils
- 1 quart chicken or vegetable stock
- 1 medium yellow onion chopped
- 1 15-oz can diced tomatoes
- 1 T fresh ginger minced
- 2 cloves garlic minced
- 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp cayenne optional
- 2 T cilantro fresh, chopped, for garnish
Instructions
- Heat oil in a large pot over medium heat. Add onion and sauté for about 5 minutes, until softened and translucent.
- Add ginger and garlic and cook for 3 more minutes, stirring often.
- Add squash, diced tomatoes, red lentils, chicken stock, salt, and cayenne pepper. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until lentils and squash are tender.
- Carefully transfer hot soup to a blender and process until smooth.
- Season with more salt if needed. Top with fresh chopped cilantro before serving.
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