I have come to believe that the combo butternut squash and lentils is a match made in heaven. And if these ingredients are flavored with the humble curry powder, then the soup is taken to a different dimension all together.
This version of the butternut squash soup is really simple to make. All it takes is a handful of ingredients and a few minutes to whip up this delicious and rich soup. The addition of curry powder, along with the minced garlic, makes the soup spicy and hearty. The cream gives body and texture and on the whole this is a very filling soup. One bowl of this soup along with some fresh croutons can make a filling dinner for me. Try serving this soup with some Indian breads like naan or Paratha. Or just ladle this soup over a bowl of Basmati rice to make your meal more substantial. 
Curried lentil and butternut squash soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This curried lentil and butternut squash soup is a rich and hearty dish, enhanced with curry powder and garlic, and finished with a touch of cream for added texture.
Ingredients
- 1 medium butternut squash, peeled, deseeded, and diced
- 1/3 cup Masoor dal or orange lentils
- 2 teaspoons curry powder
- Salt to taste
- 4 cups vegetable stock
- 2 tablespoons cream, for garnish
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tablespoon olive oil
Instructions
- Pressure cook the lentils for 3-4 whistles or until completely cooked, then set aside.
- Heat the olive oil in a thick-bottomed pan over medium heat. Add the bay leaf and minced garlic, and fry until the raw smell disappears.
- Add the diced butternut squash to the pan and sauté for 5 minutes.
- Stir in the curry powder and salt, and cook for another 2 minutes.
- Add the cooked lentils and vegetable stock to the pan. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the squash is tender.
- Remove the bay leaf and use an immersion blender to puree the soup until smooth.
- Serve hot, garnished with cream. Pair with fresh croutons, naan, or paratha for a complete meal.
Notes
This soup is extremely versatile. You can add more vegetables like carrots, sweet potatoes, or turnips along with the squash. To make this soup low-calorie, you can use thick coconut milk instead of cream for garnish. Serve with Indian breads like naan or paratha, or ladle over basmati rice for a more substantial meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Cuisine: Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 4
- Sodium: 600
- Fat: 6
- Carbohydrates: 28
- Fiber: 5
- Protein: 6
- Cholesterol: 10
