Curried Butternut Squash Lentil Soup

Servings 4


  • 2 Tbsp oil
  • 1 medium yellow onion, chopped
  • 1.5 lb butternut squash peeled and cut into 1 inch cubes sweet potatoes will also work here
  • 3 Tbsp Thai red curry paste
  • 3 garlic cloves, minced
  • 1 Tbsp fresh grated ginger or 1/2 tsp ground
  • 1 Tsp ground tumeric optional
  • 1/2 Tsp salt
  • 1 cup red lentils rinsed
  • 4 cups vegetable or chicken broth
  • 1 medium bunch kale or spinach optional
  • toasted coconut or cilantro optional for topping
  • lime juice to taste optional


  • In a pot or dutch oven, heat the oil. Add the onion and squash and cook, stirring occasionally, until the onions are soft, about 6 minutes.
  • Add the curry paste, garlic, ginger, turmeric and salt and cook for 1-2 minutes.
  • Add the lentils and broth and bring to a boil. Lower the heat and simmer until the lentils are soft and falling apart, about 20 minutes. Add the kale or spinach and stir until wilted, about 3 minutes. Top with cilantro, coconut flakes and lime juice, if using.
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