Curry Squash Lentil Soup Recipe

Name: Curry Squash Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (2 -2 1/2 lb) winter squash or 1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 pounds, peeled, de-seed, diced, reserving 1 cup; 1 tablespoon vegetable oil; 1 cup red lentil; 2 cups water; 1 (14 ounce) can coconut milk; 1 large onion, chopped; 12 green pepper, de-seeded, chopped; 4 garlic cloves, peeled, coarsely chopped; 1 inch piece gingerroot, peeled, chopped; 2 teaspoons Thai red curry paste; 2 tablespoons sweet chili sauce; 2 cups canned tomatoes; 1 teaspoon hot sauce (to taste); 1 teaspoon salt; 1 vegetable bouillon cube; freshly grated pepper; 3 tablespoons chopped fresh cilantro; sour cream or yogurt

Servings: persons

1 (2 -2 1/2 lb) winter squash or 1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 pounds, peeled, de-seed, diced, reserving 1 cup
1 tablespoon vegetable oil
1 cup red lentil
2 cups water
1 (14 ounce) can coconut milk
1 large onion, chopped
12 green pepper, de-seeded, chopped
4 garlic cloves, peeled, coarsely chopped
1 inch piece gingerroot, peeled, chopped
2 teaspoons Thai red curry paste
2 tablespoons sweet chili sauce
2 cups canned tomatoes
1 teaspoon hot sauce (to taste)
1 teaspoon salt
1 vegetable bouillon cube
freshly grated pepper
3 tablespoons chopped fresh cilantro
sour cream or yogurt

1
Put veg oil in large pot, heat over med high heat.
2
Add onions, green pepper, garlic and ginger.
3
Cook till onions are soft and transparent.
4
Add rest of ingredients, except lentils and 1 cup of squash.
5
Cook over medium heat 10 minutes until squash is tender.
6
Put into blender in batches and blend until smooth OR use a stick blender in the cooking pot.
7
Put puree back on medium-high heat, add diced squash and lentils, bring to a simmer, cover, cook for 10-12 minutes.
8
Add freshly grated pepper, and cilantro.
9
Serve immediately with sour cream or yogurt.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (2 -2 1/2 lb) winter squash or 1 (2 -2 1/2 lb) buttercup squash or 1 (2 -2 1/2 lb) acorn squash, about 2-21/2 pounds, peeled, de-seed, diced, reserving 1 cup, 1 tablespoon vegetable oil, 1 cup red lentil, 2 cups water, and more.

Yes, Curry Squash Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curry Squash Lentil Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions