Using frozen butternut squash saves on prep time, making this soup ideal for busy weeknights.
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
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.
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.
5-Ingredient Butternut Red Lentil Soup
Amount Per Serving (1 /4 of recipe)
Calories 147Calories from Fat 32
% Daily Value*
Saturated Fat 3g19%
* Percent Daily Values are based on a 2000 calorie diet.