Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Build the base
Peel, seed, and cube the butternut squash into roughly 1-inch pieces (about 2 pounds of prepped squash). Chop the onion, mince the garlic, and mince the fresh ginger. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and saute about 5 minutes, until soft and translucent. Add the garlic, ginger, and curry powder and cook 1 more minute, stirring constantly, until fragrant.
- 2
Simmer
Add the cubed squash, vegetable broth, diced tomatoes with their juice, red lentils, salt, and cayenne. Bring to a boil, then cover, reduce the heat, and simmer 25 to 30 minutes, until the squash is very tender and the lentils have broken down.
- 3
Puree and finish
Puree with an immersion blender directly in the pot, or carefully transfer to a countertop blender and blend in batches until smooth. Stir in the honey. Taste and adjust salt or cayenne. Garnish bowls with cilantro if you like.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Big-Batch Curried Butternut Squash and Red Lentil Soup
Created by: SundayPrepCo
Ingredients
- 1 tbsp olive oil
- 1 yellow onion
- 2 garlic
- 1 tbsp fresh ginger
- 2 tsp curry powder
- 2 1/2 lb butternut squash
- 4 cup vegetable broth
- 15 oz diced tomatoes
- 1 cup red lentils
- 1 tsp kosher salt
- 1/4 tsp cayenne pepper
- 2 tbsp honey
Instructions
- Build the basePeel, seed, and cube the butternut squash into roughly 1-inch pieces (about 2 pounds of prepped squash). Chop the onion, mince the garlic, and mince the fresh ginger. Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the onion and saute about 5 minutes, until soft and translucent. Add the garlic, ginger, and curry powder and cook 1 more minute, stirring constantly, until fragrant.
- SimmerAdd the cubed squash, vegetable broth, diced tomatoes with their juice, red lentils, salt, and cayenne. Bring to a boil, then cover, reduce the heat, and simmer 25 to 30 minutes, until the squash is very tender and the lentils have broken down.
- Puree and finishPuree with an immersion blender directly in the pot, or carefully transfer to a countertop blender and blend in batches until smooth. Stir in the honey. Taste and adjust salt or cayenne. Garnish bowls with cilantro if you like.