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🥣 Spiced Lentil & Butternut Squash Soup

A warming, protein-packed soup that freezes beautifully for future lunches.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Servings 4

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 cups butternut squash peeled and diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 1 tbsp curry spices
  • ½ cup coconut milk

Instructions
 

  • Sauté the aromatics
    In a large pot, sauté the onion and garlic for 2–3 minutes until fragrant.
  • Add vegetables and spices
    Stir in the butternut squash and curry spices. Cook for another 2–3 minutes.
  • Add lentils and broth
    Pour in the red lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils and squash are soft.
  • lend (optional)
    For a smoother texture, blend the soup with an immersion blender or in batches using a regular blender.
  • Finish with coconut milk
    Stir in the coconut milk and heat through for 2 more minutes.
  • Serve or store
    Serve hot. For meal prep, freeze in individual containers.
    📝 Prep tip: Freeze in individual portions and thaw overnight in the refrigerator.