This red lentil butternut squash soup is rich, creamy, and full of flavor! It's a little bit sweet, lightly spiced, and oh-so-satisfying! Serve with optional curry croutons for a scrumptious bowl of soup that's hearty enough for a meal.
Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion. Sweat the onion for about 5 minutes, until it becomes soft and translucent.
Add the garlic, ginger, cumin and cinnamon. Sauté the mixture while stirring constantly for about 1 minute, until it becomes very fragrant.
Stir in the broth, butternut squash, and lentils. Raise the heat and bring the mixture to a boil. Lower heat and allow the soup to simmer, uncovered, for 20-25 minutes, until the lentils and squash are very tender.
Remove the pot from heat. Either use an immersion blender or transfer the soup to a blender in batches, and blend until smooth.
Return the soup to the pot if you used a blender. Stir in the coconut milk and season the soup with salt and pepper to taste (Note 2). Briefly reheat it if it cooled down too much.
Preheat the oven to 400°.
Place the bread cubes into a large bowl and drizzle with olive oil, then sprinkle with the curry powder and garlic powder. Toss to evenly coat the bread cubes, then transfer them to a baking sheet and sprinkle them with salt and pepper.
Bake the croutons until lightly browned, about 10 minutes.
Ladle the soup into bowls. Optionally top each bowl with a drizzle of coconut milk and a sprinkle of fresh cilantro, then with croutons. Serve.