Main image of Coconut Curry Roasted Squash Soup

Coconut Curry Roasted Squash Soup

1 hr



Soups are amazing: it's hard to go wrong. Add some vegetables and a bouillon cube, a little spice here, a little spice there, and maybe some lentils to make it more hearty, and boom! A warm, comforting, filling, nutritious, and delicious bowl of soup is ready.



1 hr


15 min


45 min

Free from

Soy symbol


Peanut symbol


Treenut symbol

tree nut

Sesame symbol


Gluten symbol



Lentil croutons

  • 1½ cups (297 g)
    cooked brown lentils
  • 2 tsp (10 mL)
    olive oil
  • 1 tsp
    dried mint leaves
  • ½ tsp
    curry powder
  • ½ tsp
  • ¼ tsp


  • 1
    butternut squash
  • 2
    medium yellow onions, chopped
  • 1 tsp (5 mL)
    olive oil
  • 4
    cloves garlic, minced
  • 2 tsp (4 g)
    curry powder
  • ¼ tsp
    ground turmeric
  • ¼ tsp
  • ⅛ tsp
    ground black pepper
  • 2½ cups (600 mL)
  • 2
    vegetable bouillon cubes
  • 1
    medium carrot, chopped
  • 1¾ cups (420 mL)
    canned full-fat coconut milk

Optional garnish

Buy ingredients on AmazonFresh  


  1. Preheat the oven to 390°F (200°C).
  2. Carefully cut your butternut squash lengthwise and remove the seeds. Poke holes throughout with a fork and place on a parchment-lined baking tray with the cut side faced down. If desired, you can lightly brush the cut surface of the squash with oil, although optional.
  3. Roast in the oven on the middle rack for about 40 minutes, or until soft. Some browning of the squash is okay and indicates caramelization, which adds a delicious sweetness to the soup.
  4. While the squash bakes, prepare the lentil croutons. Add half of the cooked lentils (reserve the other half), and all of the oil and spices to the medium pan on medium-high heat. Stir often for 5 - 7 minutes or until the lentils have become lightly golden and the spices are fragrant. Set aside.
  5. In a large pot on medium heat, sauté the onions in the oil until golden and lightly caramelized, about 10 minutes. Add splashes of water to deglaze the pot as needed. Set aside ¼ of the caramelized onions for garnish, if desired.
  6. Add the garlic to the remaining onions and cook for 1 - 2 minutes, or until fragrant.
  7. Add the curry powder, turmeric, garam masala, and black pepper, and cook for 30 - 60 seconds to toast, stirring throughout.
  8. Then add the water, bouillon cube, and carrot. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
  9. When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
  10. Then puree the soup using an immersion blender or standing blender.
  11. Once pureed, add in the coconut milk and half of the reserved half of the cooked lentils.
  12. Garnish with the reserved caramelized onions, spiced lentil croutons, and any other desired garnishes. Serve hot and enjoy!


  • Store in an airtight container in the fridge for up to 4 days, or the freezer for up to 2 months.

Let us know what you think

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.

Show nutrition info  

More for the eyes

image of image of image of

Discussion & Rating

Rate this post

Pardis - Nov. 1, 2021, 7:05 p.m.

Delicious soup ! Perfect for autumn.

Nina - Oct. 27, 2021, 6:52 p.m.

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.

PUL Team - Oct. 29, 2021, 5:01 a.m.

We're so honoured to be part of a full day of meals! Thank you, Nina, and sending lots of love to you and your little one 🌻

Rachel - July 24, 2021, 11:36 p.m.

Insanely good. Will definitely be making again! Can freeze too for an easy lunch when you need it

PUL Team - July 26, 2021, 8:44 p.m.

So glad you're enjoying the soup, Rachel! Thanks for taking the time to share 🙂

Clémentine - July 10, 2021, 1:04 a.m.

Great recipe, it converted my fiancé who usually hates soup !

Lotte - May 12, 2021, 7:31 p.m.

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 🙏

PUL Team - May 13, 2021, 5:17 a.m.

We're so glad you enjoyed the recipe, Lotte, peanut butter is a lovely twist! Thank you for pointing out the garnish. It was indeed shredded beetroot so we've updated the recipes optional garnish list! It's a delicious topping for sure 😍