Main image of Coconut Curry Roasted Squash Soup

Coconut Curry Roasted Squash Soup

1 hr

Soup

Freezer-friendly

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.

Servings

Total

1 hr

Prep

15 min

Cook

45 min

Free from

Soy symbol

soy

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Gluten symbol

gluten

Ingredients

Soup

  • 1
    medium butternut squash
  • 1 tsp (5 mL)
    olive oil
  • 2
    medium onions, chopped
  • 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)
    water
  • 1
    medium carrot, chopped
  • 2
    vegetable bouillon cubes
  • 1¾ cups (420 mL)
    canned full-fat coconut milk

Lentil croutons

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

Optional garnish

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the water, carrot, and bouillon cubes. Bring to a boil, reduce to a gentle simmer, and cover with a lid.
  6. When the squash is removed from the oven and cool enough to handle, gently remove the skin and add it to the pot.
  7. Purée the soup using an immersion blender or standing blender. Once pureed, add in the coconut milk and reserved cooked lentils.
  8. 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.

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.

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Discussion & Rating

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Jaki - July 23, 2022, 1:22 p.m.

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.

PUL Team - July 24, 2022, 6:56 p.m.

We appreciate the kind words so much, Jaki! If desired, we'd love to see your creations on Instagram with the tag #pickuplimes or @pickuplimes 🤗


Ana - May 4, 2022, 7:17 p.m.

Great taste! Just added a little bit of chilly for some burn but is great even without it.

PUL Team - May 6, 2022, 12:22 a.m.

So glad it was enjoyed, Ana, and love the idea for added spice 😃


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 😍