Go Back
+ servings
5 from 1 vote
Red Lentil Butternut Squash Soup with Curry Croutons in a Bowl, Red Pot and Water Glass in the Background
Red Lentil Butternut Squash Soup with Curry Croutons
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

Hearty red lentils and sweet butternut squash are blended to creamy perfection and topped with a drizzle of coconut milk and curry spiced croutons to make this luscious vegan soup.

Course: Soup
Cuisine: American
Servings: 4
Calories: 485 kcal
Author: Alissa Saenz
Ingredients
For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 4 cups vegetable broth
  • 1 cup full fat coconut milk, plus more for serving, if you like
  • 3 cups diced butternut squash
  • 1 cup split red lentils
  • 1 tablespoon lime juice
  • 1 tablespoon maple syrup, or to taste, depending on how sweet your squash is
  • Salt and pepper to taste
For the Croutons
  • 3 cups bread cubes (I used sourdough)
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste
Instructions
To Make the Soup
  1. Coat the bottom of a large pot with oil and place it over medium heat. When the oil is hot, add the onion and sauté until soft and translucent, about 5 minutes. Add the garlic, ginger, cumin and cinnamon. Continue to sauté until very fragrant, about 1 minute.

  2. Stir in the broth, coconut milk, butternut squash, and lentils. Raise the heat and bring the mixture to a boil. Lower heat and allow to simmer, uncovered, for 20-25 minutes, until the lentils and squash are very tender.

  3. Either use an immersion blender or transfer the soup to a blender in batches, and blend until smooth. 

  4. Return the soup to the pot and stir in the lime juice, maple syrup, salt and pepper. Reheat if necessary.

To Make the Croutons
  1. Preheat the oven to 400°.

  2. 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 with salt and pepper.

  3. Bake until lightly browned, about 10 minutes.

To Serve
  1. Ladle the soup into bowls. Optionally top with a drizzle of coconut milk, then with croutons. Serve.

Nutrition Facts
Red Lentil Butternut Squash Soup with Curry Croutons
Amount Per Serving
Calories 485 Calories from Fat 107
% Daily Value*
Fat 11.9g18%
Saturated Fat 3.9g20%
Sodium 908mg38%
Potassium 1000mg29%
Carbohydrates 78g26%
Fiber 19.3g77%
Sugar 9.2g10%
Protein 19.9g40%
Calcium 100mg10%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.