Warm up your kitchen and your soul with a bowl of Curried Lentil Butternut Squash Soup! This delightful Indian-inspired dish is not only a feast for the senses but also a powerhouse of nutrition, perfect for cozy evenings or impressing guests at dinner parties. With its vibrant colors and aromatic spices, this soup is sure to tantalize your taste buds and leave you craving more. Ready to dive into this comforting recipe that can be whipped up in just 40 minutes? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup lentils, rinsed
- 1 medium butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Begin by preparing your ingredients. Rinse the lentils under cold water in a fine-mesh strainer until the water runs clear. Peel the butternut squash, then cut it in half, scoop out the seeds, and cube the flesh into bite-sized pieces. Chop the onion and mince the garlic cloves.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and slightly golden.
- Add the minced garlic to the pot and sauté for an additional minute, stirring frequently to prevent burning. The garlic should become fragrant but not browned.
- Stir in the curry powder and cook for another minute, allowing the spices to toast and release their flavors. Make sure to mix well so that the spices coat the onions and garlic evenly.
- Add the cubed butternut squash and rinsed lentils to the pot, stirring to combine all the ingredients thoroughly.
- Pour in the vegetable broth, ensuring that the lentils and squash are fully submerged. If needed, add a bit more broth or water to cover the ingredients.
- Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils are tender and the butternut squash is soft.
- Once cooked, use an immersion blender to puree the soup to your desired consistency. If you prefer a chunkier texture, blend only half of the soup and leave the rest as is.
- Season the soup with salt and pepper to taste. Stir well to incorporate the seasoning.
- Serve the soup hot, garnished with fresh cilantro for a burst of color and flavor. Enjoy your delicious Curried Lentil Butternut Squash Soup!
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the lentils the night before. Store them in airtight containers in the fridge for a quick start to your cooking.
- Customize Your Spice Level: If you enjoy a little heat, consider adding a pinch of cayenne pepper or a diced jalapeño along with the onions. Adjust the curry powder to your taste for a milder or spicier soup.
- Texture Matters: For a creamier soup, blend it until smooth. If you prefer a heartier texture, blend only half of the soup and leave the rest chunky for added bite.
- Garnish for Flavor: Fresh cilantro not only adds a pop of color but also enhances the flavor. Consider adding a squeeze of lime juice for an extra zesty kick just before serving.
- Storage Tips: This soup keeps well in the fridge for up to 5 days and can be frozen for up to 3 months. Just reheat gently on the stove and enjoy!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
