Curried Squash + Lentil Soup

Is there anything better than a warm bowl of soup this time of year? I love soup for many reasons. Measuring isn’t necessary (don’t worry though, I did). You can pack a ton of nutrients into one pot. And the best part.. leftovers for days!

I’ve made butternut squash soup many times (and will never be over curry), but I was craving something a little heartier this time around. The addition of lentils, chickpeas, and sweet potato makes for the most perfect flavor and the coconut milk just takes it over the top. I blended the soup slightly so it was still a little chunky, but feel free to puree the whole thing if silky smooth is more your jam.

One pot dinners are truly the best. You’ll be surprised at how easy this is!

INGREDIENTS:

(serves 4-5)

1 small yellow onion
1 medium sweet potato
1 large butternut squash (~2 lbs)
4 cups stock (chicken or veggie)
1 cup lentils (I used split red ones)
1 cup coconut milk, full-fat
1 can chickpeas
2 tsp curry powder
1 tsp garlic powder
1 tsp salt
1/2 tsp ground ginger
1/2 tsp ground turmeric

RECIPE:

Saute chopped onion with a little olive oil or butter on medium heat, about 5 minutes. Season with salt + pepper.

Add in stock, chickpeas, lentils, and all spices. Stir to combine.

Add in sweet potato + squash (peeled and chopped into cubes). Bring to a simmer and cover.

Cook for about 30 minutes on low and make sure squash/potatoes can be punctured with a fork easily.

Use a handheld immersion blender or transfer to a regular blender to puree. I wanted to keep a thicker texture so I only blended for a few seconds, but you can get it as smooth as you’d like!

Top with pumpkins seeds, sesame seeds, goat cheese, etc etc.

This soup will keep well in the fridge for a week, or longer if frozen.