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Cassie Tolman - The Hungry Bunny

Red Lentil Butternut Soup

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This Red Lentil Butternut Squash Soup is hearty, nourishing, and full of vibrant flavor. Sweet butternut squash pairs beautifully with earthy red lentils, while aromatic ginger, garlic, and red curry paste add warmth and depth. Finished with a splash of lime and fresh cilantro, this creamy soup is both comforting and refreshing. It’s perfect for a cozy dinner, meal prep, or as a flavorful centerpiece for a plant-based meal.
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Servings: 4
Course: Soup
Cuisine: Vegan, Vegetarian
Calories: 295
Ingredients Equipment Method Nutrition

Ingredients
  

  • 4 cup Butternut Squash 1 medium cubed
  • ¾ cup Red lentils rinsed
  • ½ Red onion chopped
  • 4 cloves Garlic chopped
  • 1/2 Jalapeno chopped (optional) use a whole one for more heat
  • 1 tbsp Fresh ginger minced
  • 2 tbsp Red curry paste
  • 1 tbsp Bragg’s 24 spices & herbs or any dried herb mix
  • ¾ tsp Sea salt
  • 1 Can Light coconut milk 15 oz. can
  • 4 - 6 cups Water
  • 1 tbsp Tamari
  • 1 Lime Fresh
  • ¼ cup Cilantro chopped

Equipment

  • 1 Large Pot

Method
 

  1. Place butternut squash, red lentils, red onion, garlic, jalapeno, ginger, curry paste, herbs, sea salt, light coconut milk, and 4 cups of water in a large pot and bring to a boil.
  2. Lower heat and allow the soup to simmer, uncovered, for 20-25 minutes, until the lentils and squash are very tender.
  3. Add tamari and lime juice.
  4. Remove the pot from heat. Either use an immersion blender or transfer the soup to a blender in batches, and blend until smooth. If the soup is too thick, add water to reach a creamy soup consistency.
  5. Taste and adjust seasonings to your liking.
  6. Stir in cilantro. Enjoy!

Nutrition

Calories: 295kcalCarbohydrates: 46gProtein: 11gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gSodium: 789mgPotassium: 901mgFiber: 15gSugar: 5gVitamin A: 16176IUVitamin C: 41mgCalcium: 130mgIron: 4mg

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