
Coconut Curry Roasted Squash Soup
1 hr
Soup
Freezer-friendly
Servings
Total
1 hrPrep
15 minCook
45 minFree from
Ingredients
Soup
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1butternut squash
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1 tsp (5 mL)olive oil
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2medium onions, chopped
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4cloves garlic, minced
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2 tsp (4 g)curry powder
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¼ tspground turmeric
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¼ tsp
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⅛ tspground black pepper
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2½ cups (600 mL)water
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1carrot, chopped
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2vegetable bouillon cubes
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1¾ cups (420 mL)canned full-fat coconut milk
Lentil croutons
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2 tsp (10 mL)olive oil
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1½ cups (297 g)cooked brown lentils, divided
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1 tsp (1 g)dried mint leaves
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½ tspcurry powder
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½ tsp
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¼ tspsalt
Optional garnish
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small cooked beet
Directions
- Preheat the oven to 390°F (200°C). Carefully cut the butternut squash lengthwise and remove the seeds. Poke holes throughout with a fork, lightly brush the cut surface with oil if desired, and place on a parchment-lined baking tray with the cut side faced down. Roast in the oven on the middle rack for about 40 minutes, or until soft.
- To make the lentil croutons, add the oil and half of the cooked lentils (reserve the other half) to a medium pan on medium-high heat. Stir often for 5 - 7 minutes or until the lentils have become lightly golden. Then add the dried mint and spices and cook for 1 minute, or until fragrant. Set aside.
- Add some oil to a large pot on medium-high heat. Cook the onions in the oil until lightly caramelized, about 10 minutes. Add splashes of water to deglaze the pot as needed. Set aside ¼ of the caramelized onions for garnish.
- Add the garlic to the remaining onions and cook for 1 - 2 minutes. Then add the curry powder, turmeric, garam masala, and black pepper and toast for 1 more minute, stirring throughout.
- Add the water, carrot, and bouillon cubes. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
- When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
- Purée the soup using an immersion blender or standing blender. Once pureed, add in the coconut milk and reserved cooked lentils.
- Garnish with the reserved caramelized onions, spiced lentil croutons, and any other desired garnishes. Enjoy!
Storage
- Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.
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Nutrition info
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
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Discussion & Rating
This soup is so harty and delicious! Our whole family could eat it every week!
omg, this is soooo good! the textures and spices are everything! i looooove the lentil croutons and normal cooked lentils in this soup!
Soo soo good. Can not recommend it more. My 14 yo and husband both loved it. They said and I agree “ it’s lush”.
Wanted to add a picture as it looks as amazing as yours and I’m truly a novice cook. Love your recipes and ease.
Great taste! Just added a little bit of chilly for some burn but is great even without it.
Delicious soup ! Perfect for autumn.
Pumpkin soups already a staple in my autumn meals, but this was such a lovely twist. I know and love chickpea croutons nevertheless haven't thought of using lentils in a similar way. We had this on a "PUL meals only" day for dinner and my 3 year old finished her whole bowl.
Insanely good. Will definitely be making again! Can freeze too for an easy lunch when you need it
Great recipe, it converted my fiancé who usually hates soup !
This soup is só delicious! To add a little twist I put in two tablespoons of peanut butter and changed the lentils for chickpeas. That beetroot as a topping (which I assume that was on the photo?) is an absolute winner. Makes the soup oh so comforting. Thanks again team Sadia 🙏