Using frozen butternut squash saves on prep time, making this soup ideal for busy weeknights.
Course
Soup
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings2servings
Calories147kcal
AuthorHello Veggie
Ingredients
1tablespooncoconut oil
1medium onionchopped
2teaspoonscurry powder
1/2cupred lentilsrinsed
110-ounce bag frozen butternut squash
4cupswater or vegetable broth
Salt and pepperto taste
Swirl of yogurtlime wedges, chopped cashews, roasted chickpeas, cilantro, croutons, pepitas, hemp seeds, and/or any other toppings you like
Instructions
Melt the coconut oil in a large pot over medium heat. Add the onion and a pinch of salt; cook for about 4 minutes, or until softened. Stir in the curry powder and cook for about 1 minute, until fragrant.
Stir the lentils into the pot, then pour in the water and add the squash. Bring the mixture to a boil, then reduce heat to a simmer.
Cook the soup uncovered for about 15 minutes, or until the lentils are falling apart. Cool slightly, then transfer to a blender and puree until smooth (or use an immersion blender if you have one). If you'd like a thinner consistency, add more warm broth or water. Season with salt and pepper to taste.
Ladle the soup into bowls and add your favorite toppings.
Recipe Notes
Paired with a sandwich or salad, this recipe will serve a family of 4; if you prefer a bigger bowl instead, you'll get about 2 servings.
Nutrition Facts
5-Ingredient Butternut Red Lentil Soup
Amount Per Serving (1 /4 of recipe)
Calories 147Calories from Fat 32
% Daily Value*
Fat 3.5g5%
Saturated Fat 3g19%
Carbohydrates 23.5g8%
Fiber 5.6g23%
Sugar 4.7g5%
Protein 6.6g13%
* Percent Daily Values are based on a 2000 calorie diet.