This Curried Butternut Squash Red Lentil Soup with Apple and Ginger is one of my favourite soups, period! It’s ultra creamy, thanks to the red lentils, as well as flavourful, cozy, and rich in protein and fibre.
- 2 tablespoons coconut oil
- 1 medium yellow onion, diced
- 4 large garlic cloves, minced
- 2 tablespoons fresh ginger, minced or grated
- 2 celery ribs, chopped
- 1/2 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon curry powder, plus more to taste
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne (or less for a milder heat)
- 6 cups peeled and diced butternut squash (1-inch dice)
- 1 medium apple, unpeeled and diced
- 1 cup split red lentils, rinsed
- 6 cups vegetable broth
- 2 tablespoons freshly squeezed lemon or lime juice
- Cilantro or parsley, for garnish
- Warm the oil in a Dutch oven or soup pot over medium heat. Add the onion, garlic, ginger, celery, and salt. Cook, stirring occasionally, until fragrant and lightly browned, 8 minutes or so. Mix in the pepper to taste, curry powder, coriander, and cayenne. Add the butternut squash, apple, red lentils, and broth. Increase heat to high and bring to a boil. Turn down heat to medium, cover loosely with the lid, and cook, stirring occasionally, until the squash is fork tender and the lentils are fully cooked and falling apart. This will take 25-30 minutes.
- Let the soup cool slightly before transferring it into a blender and blending until super smooth. You will have to work in batches!
- Transfer the blended soup back into the pot and warm back up to desired serving temperature. Right before serving, mix in the lemon or lime juice. Garnish bowls with cilantro.
- Category: Lunch, Supper
- Cuisine: Indian
Keywords: curried squash lentil apple soup