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.
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Curried lentil and butternut squash soup
- Total Time: 35 minutes
- Yield: 4 servings
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 (80 ml) Masoor dal or orange lentils
- 2 tsp curry powder
- Salt to taste
- 4 cups (960 ml) vegetable stock
- 2 tbsp (30 ml) cream, for garnish
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tbsp (15 ml) 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
If You Liked This Recipe, You’ll Love These
- Lemon and Butternut Squash Soup
- Creamy Tomato and Butternut Squash Soup
- Creamy Curried Pumpkin Soup
- Zuppa di Lenticchie: Italian Lentil Soup
Frequently Asked Questions
Why does this recipe pressure-cook the lentils separately before adding them to the soup?
The Masoor dal (orange lentils) are pressure-cooked for 3–4 whistles until completely cooked, then set aside. Pre-cooking the lentils ensures they are fully tender and break down smoothly when the soup is blended, while letting the butternut squash sauté separately in olive oil with garlic and curry powder to build its own flavor.
Can I make this soup lower in calories?
Yes — use thick coconut milk instead of cream as the garnish for a lower-calorie version. The cream (2 tbsp) is only a finishing drizzle, so swapping it for coconut milk keeps the richness while reducing dairy calories.
What does the article suggest serving with this soup?
One bowl with fresh croutons makes a filling dinner on its own. I also love serving it with Indian breads like naan or paratha, or ladling it over basmati rice to make the meal more substantial.
