Coconut Curried Butternut Squash and Red Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 medium sized butternut squash (about 4 cups) cubed
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • 1 15 oz. can fire roasted tomatoes
  • ¾ cup red lentils
  • 2 tsp. red curry paste
  • 4-6 cups low sodium vegetable broth
  • 6 oz full fat coconut milk + more for drizzling
  • ¼ tsp cumin
  • ½ tsp numeric
  • 2 tbsp olive or coconut oil
  • coarse salt
  • optional toppings: basil, chopped cashews, peanuts, chopped scallions, squirt of fresh lime juice
  1. In a soup pot, heat oil on medium heat.
  2. Add in onions and saute for 3 min until they begin to soften.
  3. Add in curry paste, garlic and spices and saute for a min
  4. Add in the butternut squash and a good pinch of salt and saute for another 3-4 minutes.
  5. Add in the tomatoes and lentils.
  6. Pour in enough broth to cover the vegetables.
  7. Bring the soup to a boil then simmer for about 30 minutes.
  8. Turn off the heat and stir in coconut milk.
  9. Carefully puree the soup in a blender (working in small batches) or use an immersion blender.
  10. Spoon into bowl and drizzle with coconut milk.
  11. Add toppings if desired.
Recipe by The Hanging Spoon at