Sweet butternut squash, creamy lentils, warming spices, and just the right amount of spicy ginger makes the Velvety Butternut Lentil soup stand out.
An few moments with an immersion blender and the addition of coconut milk gives the soup its creamy, velvety texture.
What’s so great about this soup?
- Superfood! Lentils are a superfood! They pack in so much protein, fiber and folate into such a tiny legume and they make beautiful soups. I love red lentils in this recipe because the color is so pretty and they cook so tenderly. If you use green or brown lentils, the color of the soup will be darker and more moody:)
- Great Bod: Lentils give this soup great body and texture. A classic butternut squash soup is great, but I’m often hungry shortly after. Adding the protein punch of lentils makes the soup much heartier.
- Easy Prep: Easy to make in a single pot on the stove with just a few minutes of prep, or to simmer away in a slow cooker for a busy weeknight or lazy Sunday.
Ingredients
- 2-3 cups cubed butternut squash- This can be fresh or frozen.
- 1 cup dried red lentils
- 3/4 cup coconut milk
- 1″ piece fresh ginger, grated- using the freshly grated ginger gives the soup a brightness that ground, dried ginger just doesn’t have. I highly recommend you use fresh, if possible.
- 2 large carrots, peeled and chopped- yes, you can use baby carrots if that’s all you have:)
- 1 small white or yellow onion, chopped
- 3 cups vegetable or chicken broth (or water + 1 1/2 tsp Better than Bouillon)
- 1 teaspoon turmeric
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- Several grinds of fresh ground black pepper
- 1 Tablespoon olive oil
Optional garnish for each bowl:
1 Tablespoon of sour cream, crême fraiche, or plain Greek yogurt and a dollop of Harissa.
Directions to Make Velvety Butternut Lentil Soup:
You can make this soup and serve it immediately or make it ahead of time. If preparing in advance, you will need to add more broth or water when you reheat the soup as it will thicken. This soup also freezes well!
- Chop the onions and carrots and sauté over medium heat for 4-5 minutes until soft.
- Add the turmeric and cumin seeds and cook for 1 minute more.
- Add the butternut squash, lentils, broth, grated ginger, thyme, salt and pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes until lentils and squash are tender.
- Add the coconut milk and blend using the immersion blender until the soup is smooth.
- Add more salt and pepper to taste.
- Simmer a few minutes more and serve with a dollop of sour cream and Harissa.
Notes:
If you don’t have an immersion blender, you can use a potato masher, blender, or food processor to puree the soup. You may need to allow it to cool to safely blend it.
If you don’t have Harissa paste for the garnish, I highly recommend you get some! But for today, you can use a pinch of hot chili flakes, or drizzle chili oil on top for a little extra spice.
Print
Velvety Butternut Lentil Soup
Ingredients
-
- 2–3 cups cubed butternut squash
-
- 1 cup dried red lentils
-
- 3/4 cup coconut milk
-
- 1″ piece fresh ginger, grated
-
- 2 large carrots, peeled and chopped
-
- 1 small white or yellow onion, chopped
-
- 3 cups vegetable or chicken broth (or water + 1 1/2 tsp Better than Bouillon)
-
- 1 teaspoon turmeric
-
- 1/2 teaspoon cumin seeds
-
- 1/2 teaspoon dried thyme
-
- 1 teaspoon salt
-
- Several grinds of fresh ground black pepper
-
- 1 Tablespoon olive oil
Instructions
- Chop the onions and carrots and sauté over medium heat for 4-5 minutes until soft.
- Add the turmeric and cumin seeds and cook for 1 minute more.
- Add the butternut squash, lentils, broth, grated ginger, thyme, salt and pepper.
- Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes until lentils and squash are tender.
- Add the coconut milk and blend using the immersion blender until the soup is smooth.
- Add more salt and pepper to taste.
- Simmer a few minutes more and serve with a dollop of sour cream and Harissa.
