Curried Butternut Squash and Lentil Soup


Curried Butternut Squash and Lentil Soup



  • 1 can (13.5oz) full-fat coconut milk
  • 1 medium onion, diced
  • 1 tbsp minced garlic
  • 1.5 tbsp red curry paste
  • 1 medium butternut squash
  • 1 cup lentils, pre-cooked
  • 3 cups water
  • 1/2 tsp turmeric powder
  • 1 tsp sriracha sauce
  • 2 tbsp lime juice salt + pepper (to taste)
  • hemp seeds (for garnishing)
  • fresh cilantro (for garnishing)


  1. Preheat your oven to 400 degrees Fahrenheit/200C.
  2. Cut your butternut squash in half, drizzle with olive oil, sprinkle with salt + pepper and place flesh side down on a baking sheet and bake for about 15-20 minutes while you prepare the rest of the soup **NOTE: you can also roast your squash the day before, cube and store in the fridge overnight for easier soup prep the next day
  3. Heat a stockpot over medium heat, and add 1 tbsp of the coconut milk solid Add your diced onion and garlic and cook until translucent, about 3-5 minutes.
  4. Add the curry paste, turmeric powder, lentils, remaining coconut milk, and water. Stir to combine well Bring the soup to a boil, then turn the heat down to low.
  5. When your butternut squash is done (if not pre-roasting), cut into cubes and place into the soup When the lentils are soft, after about 15-20 minutes, stir in the lime juice and sriracha sauce.
  6. Serve garnished with hemp seeds and fresh cilantro.


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