This creamy and flavorful curry soup made with tender chunks of butternut squash and protein-packed red lentils is a perfect comfort food that can be easily prepped in advance or stored in the freezer for a quick and hearty meal anytime.
In a large pot, add coconut oil, onion and sauté for 3 minutes. Then add garlic and ginger, and cook for 2 more minutes while stirring to prevent burning.
Add the spices and mix for 15 seconds until fragrant. Then, add canned tomatoes, lentils, water, and butternut squash. Once the lentils are soft and the squash is cooked, add a can of coconut milk.
Mix the ingredients together and add chopped fresh cilantro, a squeeze of lemon juice, and jalapeño slices. Serve immediately.