CURRIED RED LENTIL AND BUTTERNUT SQUASH SOUP

This curried red lentil and butternut squash soup is delicious and very easy to preapre. Best of all it’s that it can be meal prepped in advance or frozen when done.

I had to take a force break-time off. My computer’s memory got maxed out! To the extent that I could not continue working. My computer stopped working due to lack of memory !!!!! Can you believe it? And of course, most of what I had saved were my photos. I was in total shock and panic when my computer stopped working altogether. Then I realized I hadn’t backed it up.
I know, I know…. I’m not proud and know that that is a bad thing to let slip by, but it was one of the things on my to-do list that I didn’t get a chance to get to.

In other words, the lesson learned, and I will not let that slip by ever again. Sergio was even more worried than I was. So he ran out to buy me a hard drive to solve the problem! Yay!!!! He saved me!! Now everything is working great and super fast, and it is terrific.

And now I can continue sharing my ideas and recipes with you. Like this CURRIED RED LENTIL AND BUTTERNUT SQUASH SOUP. This soup comes together in a pinch and freezes well cooked or uncooked. Also, it is great because you have many options to cook it. You can use the stovetop or a crockpot or instant pot. If you are going to freeze it, you have to chop the onion and sauté it with garlic, ginger, and spices first.
While the onion and spices cooldown you can get a freezer bag and put the lentils, tomatoes, squash and raw butternut squash. Make sure to label the bag carefully with the name of the recipe and the rest of the instructions. Like below?

Instructions and tips for serving,

Cook on medium heat (or on the slow cook setting of the crock pot) with three cups of water and 1 teaspoon of salt. When the lentils are soft add a can of coconut milk.
Serve with chopped fresh cilantro and lemon juice.

You can also make the soup and freeze half of it for another day. This CURRIED RED LENTIL AND BUTTERNUT SQUASH soup is one of those meals that when thawed it’s even more delicious. It is like chili or enchilada sauce… that they get tastier when frozen.

I had a friend that only cooked on Monday. She would always cook something different whether it be rice or soup, but her trick was to double the recipe. That way she would cook one day and then during the week she would only have to defrost her meals. She is smart and organized, right?

Any way you want to prepare this soup, it tastes wonderful, and it is full of superpowers. It has garlic and onion which are fantastic to our immune system; they help it fight colds and other winter things. It has turmeric and ginger which are super foods that can aid to heal inflammation. The best part is that without knowing it, you are eating something that is super powerful and good for your body. And it also tastes delicious. The mixture of flavors from the tomato, coconut milk, and red lentils make it delicious and irresistible.

So here is the recipe for this delicious and hearty soup. 

CURRIED RED LENTIL AND BUTTERNUT SQUASH SOUP

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CURRIED RED LENTIL AND BUTTERNUT SQUASH SOUP
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CURRIED RED LENTIL AND BUTTERNUT SQUASH SOUP

This curried red lentil and butternut squash soup is delicious and very easy to prepare. Best of all it’s that it can be meal prepped in advance or frozen when done.
10 mins
25 mins
35 mins
6 people
Calories: 473kcal

Ingredients

  • 2 tablespoons coconut oil
  • 1 cup finely chopped onion
  • 3 garlic cloves chopped
  • 1 piece of 2.5 cm of ginger grated or finely chopped
  • 2 tablespoons of curry powder I use Madras
  • 1 teaspoon of ground turmeric
  • 1/2 teaspoon mustard seeds
  • 2 cups of red lentils
  • 2 cups of butternut squash diced
  • 1 15 oz can of tomatoes chopped
  • 1 can of coconut milk
  • 4 cups of water
  • 1 1/2 teaspoon of salt

To serve

  • Cilantro chopped
  • Lemon juice
  • jalapeño

Instructions

  • In a large pot add the coconut oil, the onion, suaté for 3 minutes then add the garlic and ginger. Leave it for two minutes more, moving so it does not burn.
  • Add the spices, mix for about 15 seconds or until fragrant. Add the canned tomatoes, lentils, water and butternut squash. When the lentils are soft and the butternut squash cooked, add the milk can of coconut.
  • Mix and serve with chopped fresh cilantro, lemon juice, and jalapeño slices.

Nutrition

Calories: 473kcal | Carbohydrates: 55g | Protein: 19g | Fat: 21g | Saturated Fat: 18g | Sodium: 707mg | Potassium: 1218mg | Fiber: 23g | Sugar: 9g | Vitamin A: 5165IU | Vitamin C: 23.9mg | Calcium: 116mg | Iron: 7.7mg
Course: Soup
Cuisine: Indian vegan food
Keyword: curried red lentil soup, red lentil soup
Author: Piloncillo&Vainilla
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